Tandoori Chicken Breast with Sweet Potato Mash & Asparagus
50g protein, 4g fat, 44g carbs
150g fresh chicken breast, diced (or use a vegetarian chicken replacement)
1 tsp tandoori seasoning
½ tsp cinnamon
200g sweet potato, skin left on
1) Preheat the oven to 175˚C/350˚F. Place a sheet of foil on a baking tray (enough to wrap around the chicken). Place the chicken on the foil and sprinkle on the tandoori seasoning. Gently wrap the foil around the chicken and seal loosely into a parcel. Cook for 20 minutes or until cooked thoroughly. Use a skewer to check that the chicken is cooked. The juices will run clear when thoroughly cooked.
2) Bring a saucepan of lightly salted water to the boil. Add the sweet potato and reduce to a gentle simmer. Cook for around 8 minutes, until soft, remove from water and drain. Bring the saucepan of water to the boil again. Reduce to a simmer, add the asparagus and cook for 3-4 minutes until soft, then drain.
3) Cut open the sweet potato and use a fork to mash the insides. Sprinkle over the cinnamon, and mash into the potato. Serve.