| 6 | 60 | 286 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 1 |
| 1 large potato(es) | Sweet potato (with skin, baked) |
| 227 gm | Chicken breast, skinless |
| 1 pinch | Salt and pepper (to season chicken) |
| 2 tbsp | Lemon juice |
| 1/2 tsp | Oregano, dried |
| 1/2 cup | Green/yellow string beans, raw (steamed or boiled - can use frozen) |
1. Preheat your oven to 400 degrees F. Heat a large double boiler pot filled with water over medium-high heat to steam your beans.
2. Wash and dry your sweet potato and poke it with a fork several times (to let the steam release when it's being cooked). Place your prepared sweet potato in a baking tray and place in the hot oven to bake for 45-60 minutes, until soft all the way through.
3. Meanwhile, preheat your grill to medium heat and prepare your chicken by patting it dry with paper towels and drizzling olive oil, salt, pepper, lemon juice and oregano all over it, ensuring chicken is well coated and seasoned.
4. Add chicken to the grill and cook for 7-8 minutes on each side (or until internal temperature reaches 165 degrees F).
5. While the sweet potato and chicken are cooking add your green beans to your double boiler and let steam for about 5-7 minutes, until soft, but not overcooked.
6. Once everything is cooked, plate and serve immediately.
Quick Tips:
This dish makes 1 serving, portion out servings accordingly.
Large batch cook this and use ingredients for leftovers.
Serve with leftover pesto or hoisin sauce.
| Fruit | 0.2 |
| Meat | 2.5 |
| Vegetables | 0.9 |
