The quantities provided above are averages only.
320 grams
Irish Chicken Breast
2 unit(s)
Sweet Potato
1 unit(s)
Broccoli
1 unit(s)
Lemon
5 grams
Parsley
75 grams
Yoghurt
2 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Paprika
to taste
Salt
to taste
Oil
to taste
Pepper
Preheat the oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (peeling optional).
Add the sweet potato chunks and paprika to a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Lay the chicken onto another lined baking tray, drizzle with oil, Mexican spice mix and season with salt and pepper. Roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Mewanwhile, peel and grate the garlic (or use a garlic press).
Zest and cut the lemon into wedges.
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Place a pan over high heat with a drizzle of oil. Once hot, add the broccoli and fry for 2-3 mins.Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.
In a small bowl, combine the garlic, parsley, lemon zest and lemon juice to taste to make a gremolata.
Arrange broccoli, sweet potatoes and chicken on plates.
Tip: You can cut the chicken into strips for your child.
Serve with yogurt and top with lemon gremolata for the adults.