Lime and Sweet Chilli Chicken with Sweet Potato Mash

cook 30 mins
  • 3 sweet potatoes, chopped
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons lime juice
  • 4 skinless chicken breast fillets, halved horizontally
  • 2 teaspoons sesame oil
  • 1 tablespoon sesame seeds
  • 25 g (1 oz) reduced-fat spread
  • skimmed milk, to mix
  • salt and pepper
  • green beans, to serve
  • Cook the sweet potatoes in a large saucepan of lightly salted boiling water for 15–20 minutes or until tender.
  • Meanwhile, in a large, shallow dish mix together the sweet chilli sauce, soy sauce and lime juice. Add the chicken breast halves and turn to coat in the mixture.
  • Heat the sesame oil in a large, nonstick frying pan, add the chicken and fry for 5 minutes on each side, turning once, or until browned and cooked through. Add any remaining sauce mixture and sprinkle in the sesame seeds. Cook for a few more minutes.
  • Drain the sweet potatoes and mash with the reduced-fat spread and a little milk until smooth. Season with salt and pepper. Serve with the sweet chilli chicken and accompanied with green beans.
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