SERVES

1-2

DIFFICULTY

EASY

PREP/COOK TIME

30mins

INGREDIENTS

200g Chicken strips
2 small sweet potatoes, cut into 3cm cubes
Parsley, Sage, Rosemary & Thyme
Leafy Salad

DIRECTIONS

STEP 1. Preheat over to 200 degrees Celsius
STEP 2. Place chicken strips and sweet potato on lightly oiled baking paper.
Brush with oil of choice and sprinkle lightly with a mixture of herbs. Bake about 10 minutes.
STEP 3. Take out sweet potato and mash in a heat proof bowl. Add small amount of almond milk if too dry.
STEP 4. Season with spices as desired and serve with a leafy salad.

TIP!

Add some diced red onion and garlic to the sweet potatoes before roasting. This way they will be well-flavoured when they are mashed.