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Sweet Chilli Chicken

Sweet Chilli Chicken

with sweet potato chips and side salad

It's chicken and chips—but not as you know it! The whole family is sure to love this sweet and tangy chicken with crispy sweet potato chips and refreshing side salad.

Tags:
Dairy Free
Quick
Family Friendly
Allergens:
Wheat
Sulphites
Egg
Mustard
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Chicken

1 pack(s)

Breadcrumbs

(Contains Wheat)

300 grams

Sweet Potato

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

40 grams

Salad Leaves

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 unit(s)

Carrot

2 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kcal)566 kcal
Energy (kJ)2367 kJ
Fat20.9 g
of which saturates4.08 g
Carbohydrate65.35 g
of which sugars17.87 g
Dietary Fiber0 g
Protein29.6 g
Cholesterol0 mg
Salt0.98 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper

Instructions

Roast the Sweet Potato
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
  • Place on 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 until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Prep the Chicken
2
  • Meanwhile, add chicken, breadcrumbs and 1 tbsp mayo (double for 4p) to a medium bowl.
  • Toss to coat the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Season with pepper.
Cook the Chicken
3
  • Arrange chicken in a single layer on another lined baking tray.
  • Drizzle over 1 tbsp oil (double for 4p).
  • Bake on the top shelf of the oven until chicken is cooked through and crispy, 16-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Make the Dressing
4
  • Meanwhile, peel, then grate the carrot.
  • Whisk together vinegar, remaining mayo and 1 tsp sugar (double for 4p) in a large bowl.
  • Season with salt and pepper.
Add the Sauce
5
  • Toss the cooked chicken in the sweet chilli sauce.
  • Season with salt and pepper.

TIP: To reduce the heat in this recipe you can use less sweet chilli sauce.

Finish and Serve
6
  • Add the salad leaves and carrots to the large bowl with the dressing.
  • Toss to coat.
  • Divide the chicken, sweet potato and salad between plates.
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