Light Peri Peri Chicken & Sweet Potato Traybake
Nutrition per serving
Ingredients
- 400g chicken breast, cut into chunks
- 1 large sweet potato (about 350g), cut into 2cm cubes
- 2 tbsp peri peri sauce, plus extra to serve
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 red onion, cut into wedges
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Juice of 1 lemon
- Salt and black pepper, to taste
Instructions
1. Heat the oven to 200°C (180°C fan) and line a large baking tray with parchment paper.
2. Toss the chicken chunks and sweet potato cubes with the peri peri sauce, olive oil, smoked paprika, garlic powder, salt and pepper until everything is well coated.
3. Spread in a single layer on the tray, scatter the pepper and onion around the chicken, and roast for 15 minutes.
4. Flip the chicken and vegetables, squeeze over the lemon juice, and roast 12–15 minutes more, until the chicken is cooked through and the sweet potato is caramelized at the edges.
5. Rest for 3 minutes, then spoon over extra peri peri sauce.
6. Serve with a simple green salad or over cauliflower rice.
This is my answer to weeknight dinners that taste like far more effort than they actually take. Peri peri chicken brings the heat, sweet potato brings the sweetness to cool it down, and the oven handles the rest on a single tray. Everything roasts together — the chicken juices soak into the potatoes, the edges caramelize, and the red pepper and onion go soft and sweet. Ten minutes of prep, then you walk away while it does the work. Forty-two grams of protein per serving, and the kind of bold flavor that makes you forget it's a weight-loss dinner.
