It’s a delicious sensation, and yet another one that is ideal for a midweek meal because it is so easy to put together…
- Zest and juice of one lime
- 1 tbsp maple syrup or clear honey
- 1 tsp grated ginger
- 2 skinless chicken breasts
- 450g sweet potatoes, chopped
- 1 tbsp oliver oil
- Sugar snap peas to serve
Mix half the lime zest and all the juice with the syrup or honey and grated ginger. Slash each chicken breast 3 – 4 times, then coat with the marinade. Set aside for 10 mins. Heat oven to 200c.
Cook potatoes in salted boiling water for 10 – 12 mins, until tender. Drain and mash, adding the rest of the lime zest and seasoning.
Cook chicken breasts in marinade for around 30 – 40 minutes, or until chicken is cooked through.
Serve with the mash and peas (I snuck some spinach in there too…).