Zesty chicken with chips and chimichurri

Low in saturated fat


4 sweet potatoes, cut into wedges
1 tbsp olive oil, plus extra for greasing
2 tbsp soy sauce
4 limes, juice (about 100ml)
2 garlic cloves, chopped
6 boneless skinless chicken thighs
2 tbsp chopped flat leaf parsley
2 tbsp chopped coriander
1 tsp chilli flakes
1 green chilli, deseeded and chopped
2 tbsp red wine vinegar
1 shallot, finely chopped
2 tbsp extra virgin olive oil 


1. Preheat the oven to 200 ̊C, gas mark 6. Toss the sweet potatoes with the olive oil; season. Roast for 30 minutes until golden.

2. In a bowl, mix together the soy sauce, lime juice, 1⁄2 the chopped garlic and some black pepper. Toss with the chicken, cover and chill for 30 minutes.

3. Mix together the herbs, chilli flakes, green chilli, vinegar and shallot in a small bowl. Season and stir through the extra virgin olive oil.

4. Heat an oiled griddle or frying pan over a medium-high heat. Fry the chicken for 5 minutes on each side, until cooked through. Serve with
the wedges and chimichurri. 

Zesty chicken with chips and chimichurri
  • Preparation time: 10 minutes, plus marinating
  • Cooking time: 30 minutes
  • Total time: 40 minutes, plus marinating

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,810kJ
Fat 20.9g
Saturated Fat 5.1g
Carbohydrate 33.9g
Sugars 10.2g
Protein 27.1g
Salt 1.3g
Fibre 4g

Click here for more information about health and nutrition

5 stars

Average user rating Based on 2 ratings

This recipe was first published in Wed Jun 10 10:00:00 BST 2015.