CHICKEN BREAST IN A ROASTED RED PEPPER SAUCE WITH JACKET POTATO

Serves 1 I don’t know if there is anything cosier than a baked potato. This is my version using a sweet potato for its healthy vibes, sitting comfortably next to my delicious red peppered chicken. I ‘love, love, love’ this meal for its simplicity and the fact that the whole family can enjoy these great flavours.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven at 180°C and start by roughly chopping your red pepper and red onion.

Step 2

Prick your sweet potato with a fork and bake in the oven for 15 minutes. Meanwhile, coat the chicken breast with 1⁄2 a teaspoon of olive oil and season with black pepper, a pinch of your mixed herbs and pop on a baking tray and put in the oven with the sweet potato then bake both for a further 25 minutes or until thoroughly cooked through.

Step 3

While they are cooking, you can get on with making your rich roasted pepper sauce. When there are 15 minutes remaining, place your chopped red pepper, red onion and garlic clove on another baking tray and add to your oven.

Step 4

After 15 minutes remove your pepper, onion and garlic and add to your blender with your fresh basil leaves, tomato purée, olives (black or green) and blitz adding a splash of water if it is too thick.

Step 5

Check your potato and chicken they should be ready now.

Step 6

Now, cut your potato (there is a knack to this - cut across the top of your potato lengthways and squeeze) then top with your cottage cheese or Greek yoghurt.

Step 7

Add your chicken breast and top with the wonderfully rich and colourful red pepper sauce.

Step 8

Add a leafy salad, a wedge of lemon and garnish with a sprig of fresh basil if you wish.