Ingredients
Sweet Potatoes
- 2 Large Sweet Potatoes
- ½ Teaspoon Salt
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Paprika
Chicken
- 1 Full Chicken
- 1 Tablespoon Minced Garlic
- 2 Teaspoons Paprika
- ½ Teaspoon Cumin
- ¼ Teaspoon Chilli Powder
- ½ Teaspoon Lemon Pepper Seasoning
- ½ Teaspoon Sale
- ¼ Teaspoon Pepper
- 1 Lemon, cut into discs
For Serving
- 320g Rice
- 360g Steamed or Sauteed Veggies of Choice (Asparagus or Broccoli recommended)
15 mins
45 mins
Serves 6
Method
- Preheat the oven to 200 degrees Celsius
- Wash Sweet Potatoes and cut into wedge/fry shapes
- Drizzle with oil, then season with salt, garlic and paprika
- Toss well to combine
- Transfer to baking sheet lined with parchment paper
- Roast for 20 minutes
- Meanwhile, prep your chicken to your taste to cook
- Top the chicken with lemon slices to release juice while it cooks to flavour
- Continue to roast your sweet potatoes along with the chicken until cooked through and crispy
- Shred chicken once cooked
- To assemble, serve chicken and sweet potatoes with rice, your choice of veggies and sauce
- Serve and enjoy!
