Type - carb refuel meal - post workout
Type - carb refuel meal - post workout
INGREDIENTS
Serves 1
165g sweet potato, diced into 2cm chunks 1⁄2 red pepper, deseeded and diced
1⁄2 red onion, peeled and cut into wedges 11⁄2 tsp olive oil
Salt and pepper
2 cloves of garlic, peeled and crushed
Juice of 1 lemon
1 tbsp red wine vinegar
1 tsp tomato puree
2 tsp hot sauce
1 tsp dried oregano
1 tsp smoked paprika
160g skinless chicken breast fillet, cut into strips Green salad, to serve
METHOD
Preheat the oven to 200oC. Combine the sweet potato, pepper, onion and olive oil, toss to coat then tip into a roasting tray and season with salt and pepper. Roast for 25 minutes.
To make the marinade, pour the garlic, lemon juice, red wine vinegar, tomato puree, hot sauce, dried oregano and smoked paprika into a liquidiser or food processor, blend until smooth then pour into a bowl and season with salt and pepper. Add the chicken strips and toss to coat.
After the vegetables have been roasting for 25 minutes, remove from the oven, pour over the chicken and marinade and toss to coat.
Return the tray to the oven for 15 minutes until the chicken is cooked through. Serve with a simple green salad.
TIP
Whilst this recipe doesn’t freeze well, it’s delicious reheated so make a double portion; it’ll keep for up to 3 days in the fridge.