2 chicken breasts (around 150g each)
1 medium sweet potato (150g)
1/2 can (200g) Black/Pinto/Kidney beans
½ tsp. each of oregano and thyme
1/2 lime zest and juice
1/2 lemon zest and juice
1/2 lemon flesh
1 tbsp. of white wine vinegar
1 tsp olive oil
2 spring Onions
1 shallot or 1/4 white onion
1 chicken stock cube
1 400g can of light coconut milk
1 tbsp. of your favourite Peri Peri style sauce
Skin and chop all veg and lay into a deep roasting dish - finely dice the shallot and do
a small dice on the sweet potato – drain and add the beans - add the coconut milk
and crumble in the stock cube - add the peri peri.
Add the chicken breasts and lay on top of the veg base, add a sprinkle of sea salt to
the breasts but be careful as your choice of stock cube will contribute to saltiness.
Grate lemon/lime zest over the breasts and add white wine vinegar then lay a slice of lemon’s flesh even on each breast.
Cover the dish tight with tin foil, fan oven at 140C - no fan 160C for 1.5 hours or put in the slow cooker on low for 6-8 hours.
When you take it out of the oven, shred the chicken and mix the sauce which will
thicken - mix the lemon flesh into the sauce and put the dish right onto the hob.
Reduce the sauce into desired consistency and taste for seasoning, if it needs more salt be aware that as it reduces the salt will concentrate.
2 serves - 500cals - 45g protein - 50g cho - 15g fat