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.