Day 24 Mango Chicken With Sweet Potato Wedges

Method

1. Preheat oven to 200°C/180°C fan/gas mark 6. 
2. Chop the sweet potato into wedges.
3. Drizzle an oven tray with 2 teaspoons of rapeseed oil and place wedges on tray and toss well.
4. Place the tray in the oven to cook for approximately 30 minutes.
5. Mix mango chutney, natural yogurt and wholegrain mustard in a bowl and place aside.
6. Grease the bottom of an ovenproof dish with 1 teaspoon of rapeseed oil. Place chicken fillets in dish.
7. Pour chutney marinade on top of chicken, cover with foil and place in oven for 20 minutes until cooked through.
8. Place frozen peas in a small pot and boil for approximately 2 minutes until cooked.
9. Take sweet potato wedges and mango chicken out of oven.
10. Place everything on plates to serve.