Spicy chicken with sweet potato salad

Serves: 4

Preparation time: 45 minutes

Cooking time: 20 minutes


• 4 chicken breast fillets

• 1 tsp ground paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp ground cinnamon

• 2 tbsp olive oil


• 500g broad beans

• 500g sweet potato, cubed

• 400g can chickpeas rinsed and drained

• 1/2 cup mint leaves

• 1/2 cup coriander leaves

• 1 tbsp lemon juice


1. Preheat oven to 200°C.

2. Score chicken then combine with paprika, cumin, coriander, cinnamon and half the oil (1 tbsp) in a large bowl. Cover for 15 min.

3. Cook the broad beans in boiling water for 3 min or until tender. Rinse under cold running water. Drain and shell.

4. Place sweet potato on an oven tray and drizzle with half the remaining oil (1/2 tbsp). Season with salt and pepper and bake in oven for 20 min or until tender.

5. Heat a frying pan over med-high heat. Add chicken and cook for 3-4 min each side until cooked through. Transfer to a plate and cover for 5 min.

6. Place sweet potato, peeled broad beans, chickpeas, mint and coriander in a bowl and drizzle with remaining oil (1/2 tbsp) and lemon juice. Gently toss to combine.

7. Arrange salad on plate, top with chicken and serve.