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Baked Chicken & Sweet Potato with Chickpeas:
Serves 2
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
1137 calories
100 g
419 g
42 g
89 g
9 g
1073 g
660 g
24 g
0 g
29 g
Nutrition Facts
Serving Size
1073g
Servings
2
Amount Per Serving
Calories 1137
Calories from Fat 377
% Daily Value *
Total Fat 42g
65%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 21g
Cholesterol 419mg
140%
Sodium 660mg
28%
Total Carbohydrates 100g
33%
Dietary Fiber 14g
57%
Sugars 24g
Protein 89g
Vitamin A
907%
Vitamin C
100%
Calcium
22%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 red onions, halved, cut into thick wedges
  2. 600g sweet potato (kumara), peeled, cut into 3cm pieces
  3. 4 tomatoes, halved
  4. 2 garlic cloves, thinly sliced
  5. 2 tablespoons olive oil
  6. 8 (about 620g) chicken thigh fillets
  7. 240g can chickpeas, rinsed, drained
  8. 1/4 cup chopped fresh continental parsley
Instructions
  1. Preheat oven to 220ºC. Combine the onion, sweet potato, tomato, garlic and half the oil in a bowl. Transfer to large baking tray. Bake for 15 minutes.
  2. Meanwhile, heat remaining oil in a large frying pan. Season the chicken with salt and pepper. Cook for 1-2 minutes each side or until golden.
  3. Add the chicken to the tray and bake for a further 10 minutes or until the chicken is cooked through. Add chickpeas and parsley. Toss until heated through.
Notes
  1. Great Tip: Serve with Sweet Chilli Jam OR Something else similar goes here.
beta
calories
1137
fat
42g
protein
89g
carbs
100g
more
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