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Chicken traybake with sweet potato mash
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2 medium courgettes, cut into 1cm slices
1 red onion, cut into wedges
3 cloves garlic, 2 sliced, 1 crushed
50g low-fat cream cheese
40g red pesto
4 chicken thigh fillets
½ tbsp olive oil
300g sweet potato, peeled and cut into 2cm chunks
1/2 x 20g pack tarragon, leaves only, roughly chopped
1. Preheat the oven to 220°C, gas mark 7. Place the courgette, onion and sliced garlic in a baking tray. Mix all but 1 tsp of the cream cheese in a bowl with the pesto.
2. Open out the chicken fillets and put a spoonful of the pesto mixture inside each one. Roll up and place in the baking tray. Drizzle with oil and season. Bake for 25 minutes, or until thoroughly cooked, the juices run clear and there is no pink meat.
3. Meanwhile, cook the sweet potatoes in boiling water for 15 minutes, or until tender. Drain, then mash with the reserved cream cheese, crushed garlic and seasoning. Divide between warm plates. Stir the tarragon through the roasted vegetables, then serve with the chicken and mash, spooning any cooking juices over the top.
Cook’s tip If time is pressing you could use some of our Cooks’ Ingredients Diced Sweet Potato, where all the work of peeling and chopping has been done for you. Alternatively, use one of our prepared fresh or frozen packs.
Typical values per serving:
Source of fibre/3 of your 5 a day