CHICKEN WITH ROASTIES AND RATATOUILLE

Serves 2 When you are looking for a healthy alternative to your Sunday roast then look no further. I love the fact that by just adding some fresh rosemary gives the whole dish that ‘Sunday roast’ feeling! Plus, my children have taste tested these wonderful sweet potato roasties and have given them the thumbs up.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make your roasties! Put your roastie sized sweet potato into a pan of boiling water for around 10 minutes or until they are starting to soften.

Step 2

Preheat your oven to 180°C while your potatoes are boiling.

Step 3

Drain your potatoes and coat in a half a teaspoon of extra virgin olive oil, black pepper and fresh rosemary and add to a roasting tin.

Step 4

Coat your chicken in half a teaspoon of extra virgin olive oil, black pepper and some fresh rosemary leaves and add to the same roasting tin.

Step 5

Bake the roasties and chicken in the oven for around 20 minutes, turning regularly to ensure the potatoes and the chicken cooked through.

Step 6

To make your ratatouille add a teaspoon of extra virgin olive oil to a non-stick pan and gently fry your onion, garlic, peppers and courgette on a medium heat until they start to soften.

Step 7

You can then add your mixed herbs and fresh rosemary and give it all a good stir then add your half a tin of chopped tomatoes and stir again. Cover your pan and simmer on a low heat for 20 minutes.

Step 8

Serve on a plate, garnish with a pinch of finely chopped rosemary and enjoy!