Rosemary Chicken, with sweet potato wedges and tomato and green pepper salad.
Posted Oct 05 2012 5:18am
This rosemary chicken dish served with sweet potato wedges is a clean eating and modern spin on a tradition baked chicken dish. In this dish we have a healthy portion of protein, carbs and fats but the best thing about this dish is that it is super easy to make.
Prep takes 5 minutes and cooking is all done in the oven. This meal can be on the table within 35 minutes
3 garlic cloves
1 tbspoon of olive oil
Sweet Potato Wedges:
pinch of rock salt
spray olive oil
For the Chicken: Put a touch of oil in the bottom of the tray, then add the chicken breasts, water and 3 whole garlic cloves. Once moisture is added to the dish, sprinkle the rosemary herbs over the breasts. Cover with foil and cook for 20 minutes covered, then uncover and grill for 5-7 minutes
For wedges: Cut two sweet potato into wedges, put on a well oiled (I use cooking spray – olive oil) baking tray and bake for 30 minutes, turn them over a couple of times during the 30 minutes so they cook right through and brown all around. When they can be pressed with a fork without resistance, place under the grill for 5 minutes will make them that extra bit brown and crunchy.