ZAR - Recipe - Baked Chicken, sweet potato and chickpeas

Sweet potato is a really good carb. Lower GI than others but with the texture of potato and will give you that satisfying feeling of having eaten carbs.

This is a good midweek dish, quick and the fact it is cooked in the oven means you can get everything else done that a household requires at the end of the day.

If you want a lower fat option then use chicken breast instead of thighs.

Serves 4

2 red onions, cut into 8 wedges
600g sweet potato (kumara) cut into 3cm cubes
4 roma tomatoes, halved
2 garlic cloves, thinly sliced
8 (about 600g) chicken thigh fillets, cut into 2
1 tin chickpeas, drained and rinsed
Few sprigs of thyme, oregano or rosemary if you have them

Preheat the oven to 200 degrees. Mix the onion, tomato, kumara and garlic in a bowl with a drizzle of olive oil and some salt and pepper. Transfer to a baking tray, if you have any sprigs of herbs, pop them on top now and bake for 20 mins.

Meanwhile, heat a little olive oil in a heavy bottomed pan and over a medium heat brown the chicken on both sides.

Add the chicken pieces to the oven tray and cook for a further 15 mins. Remove from the oven and stir through the chickpeas.

Serve with a salad or some green veggies.