Baked Chicken & Sweet Potato with Chickpeas

Another great recipe from  Healthy, low in fat and inexpensive.  It serves 4 people, only used 8 ingredients and is ready in half an hour.  I often steam some spinach or beans to add some greenery to the plate.  A perfect guilt-free meal.  Add seasoning to taste.

Baked chicken and sweet potato with chickpeas
Australian Good Taste – June 2010 , Page 33

Recipe by Kathy Knudsen

Photography by Ben Dearnley

  • 2 red onions, halved, cut into thick wedges
  • 600g sweet potato (kumara), peeled, cut into 3cm pieces
  • 4 tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 2 tbs olive oil
  • 8 (about 620g) chicken thigh fillets
  • 240g can chickpeas, rinsed, drained
  • 1/4 cup chopped fresh continental parsley
  1. Preheat oven to 220ºC. Combine the onion, sweet potato, tomato, garlic and half the oil in a bowl. Transfer to large baking tray. Bake for 15 minutes.
  2. Meanwhile, heat remaining oil in a large frying pan. Season the chicken with salt and pepper. Cook for 1-2 minutes each side or until golden.
  3. Add the chicken to the tray and bake for a further 10 minutes or until the chicken is cooked through. Add chickpeas and parsley. Toss until heated through.



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