As far as I’m concerned, sweet potato is one of the most under rated staple foods in this country. Compared with your average potato, they contain less calories and carbohydrates, and are packed with antioxidants that are linked to disease prevention. And what do they have to do with metabolism boosters week? I hear you ask, well, Skinny Gene Project says “The lower carbohydrate content and the bonus fiber content keeps your blood sugar stable, while satisfying your appetite on less calories. The combination of these two factors (low calorie and added fiber) helps keep your body at a healthy weight and your metabolism functioning at its best.” They also taste way better, and whatever potato can do, sweet potato can do better.
Which leads me to today’s recipe, this is a winner on so many levels. I’ve added extra heat to the chicken and the yoghurt dressing because it’s now widely known that spicy foods can considerably increase your metabolism. I will add here that really, I should have included some greens in this meal, but unfortunately we had a gunman on the loose in Brighton and so Sainsbury’s was shut on the way home. However I would recommend that you add cabbage or spinach (both in season) or something along those green lines to make this a balanced meal.
3 large sweet potatoes
2 chicken breasts
Few sprigs of thyme
5 cloves of garlic
3 tbsps olive oil (or preferred cooking oil)
Juice & zest of 2 limes
350ml natural yoghurt
2 heaped tsps horseradish sauce
3 tsps finely chopped ginger
Chilli flakes/chilli oil to taste
- Prick (haha) holes in your sweet potatoes with a fork and put them on the top shelf of a pre heated oven at gas mark 6 (conversions for other ovens here) this is all the attention the potatoes are going to need for the next hour, so forget about the potatoes now.
- Put your chicken breasts in a roasting dish, drizzle with your oil of choice, grate the zest of one lime over them then spritz the juice over. Then lavishly add the thyme, chilli flakes and ginger. Throw the garlic cloves in, don’t peel them or chop them just throw them in, trust me on this one. You should now be looking at something like this:
- Once the potatoes have been baking for a good 30-40 minutes, your chicken is ready to get cooking. Timing is rough here because it really depends on the size of both your potatoes and your breasts, stop laughing. Move the potatoes to make room for the roasting dish and slide that on to the top shelf too.
- Go upstairs and make sure your bedroom door is open, you don’t want to miss out on the aroma of chicken roasting with thyme and garlic it’s like a dream.
- Come back downstairs you have stuff to do, set a timer for about half an hour, by this time the potatoes will be soft and the chicken cooked.
- While you’re waiting, make the yoghurt topping. I don’t know what to call this but its one of the best dressings/sauces/toppings I have ever made. Just mix the yoghurt with the horseradish and then zest the other lime and get the juice involved, make sure all the ingredients have blended properly then put it aside until dinner’s on the table.
- Once your 30 minutes is up, plate up! I grant you, this is not the prettiest meal I’ve created but it is tasty as hell.
I feel like I should give Infinity Foods a quick mention here as they provided me with these mind blowing organic goods, if you live here and you haven’t been there (which I find highly unlikely) go check it out for all your hippy goodness.
Seeing as this is a pretty mellow Sunday-esque meal, I’ve gone for Nick Drake as your track recommendation.
Thanks for reading x