Cheesy Chicken with Salad & Sweet Potato Chips


Serves 1
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 10 mins
Cooking time: 25 mins
Post workout meal


2 chicken fillet

8 cherry tomatoes

10 g mozzarella cheese grated

1 tsp parmesan cheese grated

1 garlic cloves

2 tsp rapeseed oil

1 sprinkle dried oregano

1 handful mixed leaves

8 cherry tomatoes

5 slices cucumber

0.5 bell pepper

0.5 red onion

1 medium sweet potatoes

1 tbsp olive oil

1 tsp paprika


1. Pre-heat the oven to 180°C (fan 160°C/gas mark 4).
2. Peel and cut potato into thin and long strips
3. In a large bowl toss them roughly in olive oil with paprika. Put aside.
4. Add 1 tsp of oil and the chopped tomatoes into a pot over medium heat.
5. Add the crushed garlic and cook for about 1 minute.
6. Bring sauce to a simmer Cook for a further 8 – 10 minutes until sauce thickens.
7. Toss the chicken with remaining rapeseed oil and oregano in a bowl.
8. Put the chicken in an oven proof baking dish and cover with foil.
9. Place the chips and chicken in oven for 20 – 25 mins tossing the chips every 5 minutes.
10. Place chicken on a plate, top with mozzarella and place tomato mixture on top.
11. Sprinkle the grated parmesan on top and serve with side salad (Mixed salad leaves, chopped tomatoes, cucumber, peppers and onion) and sweet potato chips.

Serve and Enjoy.