PORTUGUESE CHICKEN & SWEET POTATO BAKE

SERVES 4 / PREPARATION & COOKING: 30 MIN

700g sweet potatoes, peeled and cut into 2cm pieces

30ml (2T) olive oil

700g chicken tenderloins

15ml (1T) Portuguese seasoning

2 garlic cloves, crushed

salt and freshly ground pepper

250g punnet cherry tomatoes

100g firm feta, crumbled

60ml (¼c) chopped fresh parsley

baby spinach and rocket leaves to serve

Heat a large roasting pan in a hot oven (220°C).

1 Boil or microwave the sweet potatoes until just tender. Drain then coat with half the oil.

2 Coat the chicken with the seasoning, garlic and remaining oil. Remove the pan from the oven. Add the chicken to sweet potatoes, being careful as the ingredients could splatter. Season with salt and pepper. Return the pan to the hot oven.

3 Cook for 5 minutes. Scatter the tomatoes over. Cook for another 12 minutes or until the chicken is cooked and the sweet potatoes are tender.

4 Sprinkle the feta and parsley over. Serve with the baby spinach and rocket leaves.