Slimming World Recipe

Portuguese Peri Peri Chicken

Method

1. Preheat your oven to 220°C/fan 200°C/gas 7.

2. Put the sweet potato wedges in a medium-size non-stick roasting tin or baking tray. Stand the cobettes on a board and, using a sharp knife, carefully halve each cobette lengthways, then halve each half lengthways again to make 4 quarters – you should have 16 ribs in total. Add them to the sweet potatoes, spray everything with lowcalorie cooking spray and roast for 20 minutes.

3. While they’re cooking, put the chicken on a board and cut from the thickest side almost all of the way through horizontally, so

For more information visit www.slimmingworld.co.uk that they open up like butterflies. Sprinkle with the peri-peri and set aside. (‘Butterflying’ helps them cook quicker and capture even more of the fiery spice.) Add the chicken to the tin and roast for a further 15-20 minutes or until the chicken is cooked through and the vegetables are tender. While you’re waiting, mix the salsa ingredients in a small bowl and season to taste.

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4. When everything’s ready, spoon the salsa around the tin and serve with the lime slices or wedges, coriander sprigs and a big salad.

Serves: 2 Ready in: 50 mins

Ingredients:

• 2 large sweet potatoes, cut into wedges

• 4 sweetcorn cobettes (or 2 corn cobs, halved)

• Low-calorie cooking spray

• 2 skinless and boneless chicken breasts

• 2 level tsp periperi seasoning

For the salsa:

• 2 tomatoes, finely chopped

• 1 small red onion, finely chopped

• ½ small pack fresh coriander, finely chopped, plus sprigs to serve

• Juice of ½ lime, plus slices or wedges to serve

Syns per serving: 1/2