Baked Chicken with Sweet Potato and Zucchini
Nutritional Info:
10 grams of carbs per serving/ 4 servings
Ingredients
2 large zucchinis
2 large sweet potatoes
4 chicken breasts
Olive oil
Salt and pepper
Special Sauce
3 Capsicum
1 Onion
2 Cups of baby spinach.
1 Whole Garlic Bulb
3 punnets of Cherry tomatoes.
Method:
Preheat the oven to 180 degrees Celsius.
Drizzle some olive oil on two baking trays.
Peel and cut the sweet potatoes. Wash and cut capsicum in half and remove seeds. Wash and cut cherry tomatoes in half. Peel and cut onion in quarters. Cut whole garlic bulb in half horizontally.
On one baking tray place capsicum, onion, cherry tomatoes and garlic. Drizzle with olive oil and place in the oven for 40 minutes.
Wash, cut and season the zucchini with salt and pepper and set them aside.
Place the cut up sweet potatoes into the baking dish, adding some extra olive oil on top as well as some salt and pepper, before mixing the potatoes in them.
Put the sweet potatoes into the oven for 1 hour and 20 minutes.
Sauce:
Once the capsicum, onion, cherry tomatoes and garlic are ready. Remove the skin from the capsicum and place in the blender, along with the cherry tomatoes, onion and baby spinach. Squeeze the garlic out from the bulbs and place in blender as well. Blend on high for a few minutes until sauce is runny.
Chicken:
Pour the sauce in a large baking tray and cut the chicken breasts into thick strips before placing them in the tray.
Mix the chicken with the sauce well, making sure each strip is coated and wrap up the tray in foil so that the chicken doesn’t dry.
Put the chicken in for 40 minutes.
Note: Now put the zucchini on top of the sweet potatoes when the sweet potatoes have only 20 minutes to go.
Once the sweet potatoes have been in the oven for 1 hour 20 minutes, carefully take it out and set aside until the chicken is ready.
Finally, place each ingredient into a bowl and you’ve got yourself a delicious meal.
