PEPPER CHICKEN WITH SWEET POTATO WEDGES

 

PEPPER CHICKEN WITH SWEET POTATO WEDGES

Serves 4

Syn Free

2 sweet potatoes, peeled and cut into wedges
4 skinless chicken breasts
1 onion, finely chopped
1 large clove of garlic, crushed
1 red pepper, deseeded and finely chopped
1 yellow pepper, deseeded and finely chopped
Paprika
400g can of chopped tomatoes

Pre-heat the oven to 200C/Gas 6.
Spray a baking tray well with Frylight, then space the wedges out on the tray, not too close together and spray well again with Frylight. Bake for about 40 minutes.
Towards the end of the potato cooking time, spray a large non-stick frying pan with Frylight and cook the chicken until browned on all sides.
When the chicken breasts are cooked through, transfer to a baking dish, cover with foil and bake in the oven for 10 minutes.
Whilst the chicken is in the oven, re-spray the frying pan with Frylight and cook the onion until soft.
Add the crushed garlic and stir in the peppers. Cook until softened, then stir in a tsp. of the paprika and the can of tomatoes.
Stir well until it is all heated through.
Pour the tomato mixture over the chicken breasts. Bake for another 15 minutes, without the foil.
Serve on warmed plates with the potato wedges and a green veg.