Oregano and lemon chicken with sweet potato and salad
November 2, 2012 § Leave a comment
Ingredients for two people
|1||Sweet potato, thinly sliced|
|350 g||Chicken thigh fillets, trimmed|
|2 springs||Oregano, leaves only|
|1/2||Lemon, juiced and zested|
|1 tbs||Olive oil|
For the potato
1. Pre-heat oven to 200C. Finely slice the sweet potato into 2mm thick rounds. A mandolin, if you have one, is ideal for this. Toss the sweet potato in a little oil with salt and pepper and cook in oven, turning as you go, for 20 minutes or until cooked to your liking.
For the chicken
2. Chop the thigh fillets into small ping pong ball sized chunks. You’ll get 3-4 per fillet depending on their size. Mix the chicken with the finely chopped oregano leaves, lemon juice, lemon zest, olive oil, and some salt and pepper. Set aside.
3. To cook the chicken, heat a lightly oiled pan over medium heat. Cook the chicken for 3-4 minutes each side or until cooked through. The cooking time will depend on the thickness of the chicken (it’s really not good raw!).
4.Serve the chicken with your sweet potato chips and rocket leaves.
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