- Drizzle of olive oil/rapeseed oil/coconut oil
- 1 sweet potato
- 150 g chicken breast fillets
- 2 tbsp green pesto
- Season salt & pepper
- Season adobo all seasoning, or any other seasoning that you have and like
- 50 g goat’s milk feta, chopped finely
- 100 g tinned organic kidney beans, drained
- Handful of kale, washed and dried, ripped into small pieces
Preheat the oven to 200°C/180°C fan/gas 6 and grease a roasting tray with the oil.Peel the sweet potato, or scrub it with a vegetable brush, and cut into chips. Arrange the chips in the roasting tray, season, and put into the oven to cook for 15 minutes.Remove the tray from the oven and turn the chips so they cook evenly. Create some space on the tray and add the chicken fillets. Brush a thick layer of pesto over the chicken, then crumble over the feta. Put the tray back into the oven and cook for another 20–25 minutes. The sweet potato should be soft and coloured at the edges and the chicken cooked through but still juicy. (Slice into the thickest part to check, if you are unsure – the meat should be white and the juices clear.)About 5 minutes before the chicken and chips are ready, add the kidney beans and the kale to the tray, mixing everything together (without disturbing the chips too much) and seasoning again.Take out of the oven and plate the yumminess up!
