INGREDIENTS:

(SERVES 4)

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• 4 x 120g chicken breast fillets

• 400g sweet potato, cut into chips

• 2 cups of greens (e.g. broccoli, asparagus, beans)

• garlic salt

• oregano

• olive oil spray

• cracked pepper

• 3 tsp low salt soy sauce

• 3 tsp honey

• 2 tsp minced ginger

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METHOD:

1. Place chicken breast fillets in a large bowl. Drizzle with honey and soy sauce. Use tongs to mix the chicken breast while adding oregano and ginger, ensuring all the chicken is coated. Place in fridge for 20 minutes.

2. Pre heat the oven to 200 degrees and line large tray with baking paper.

3. Arrange the sweet potato chips in lines on the baking tray. Spray with olive oil and sprinkle with oregano, garlic salt and cracked pepper. Bake for approximately 20-25 minutes, or until golden brown. You will need to turn chips after 10 minutes.

4. In a small saucepan, steam the greens in some water until softened (don't over cook). Remove from heat and drain well. Set aside.

5. Heat some olive oil in a large pan. Cook the chicken breast until crispy on the outside and cooked all the way through.