- 2 sweet potatoes
- ½ red cabbage
- 1 carrot
- 1 red onion
- A handful of flat leaf parsley
- A 150g pot of yogurt
- 2 boneless, skinless chicken breast fillets
- 1 garlic clove
- 2 tsp smoked paprika
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Baking tray
- Griddle or frying pan
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes. Slice them into chips about as big as your little finger. Pop in a bowl. Add ½ tbsp oil and some seasoning. Toss to coat. Spread the fries out on a baking tray. Bake for 25-30 mins till tender.
Halve the red cabbage. Slice one half into fine shreds and put in a bowl (see our tip with what to do with the other half). Peel and coarsely grate the carrot, then add to the cabbage. Peel and finely slice the onion. Add to the bowl.
Pick the leaves off the parsley stalks. Finely chop the parsley stalks and half the leaves. Add them to the bowl. Set aside the remaining parsley leaves.
Pour the yogurt into the bowl of veg and season. Stir the veg and yogurt together to make a creamy slaw. Taste and adjust the seasoning.
Place the chicken breasts on a board. Slice them in half horizontally to make four thin flat steaks. Cover with a sheet of cling film and bash them with a rolling pin so they’re roughly ½ cm thick. Pop them in a dish.
Peel and crush the garlic. Add to the chicken with 2 tsp smoked paprika, ½ tbsp oil and some seasoning. Rub the spices into the chicken so they’re well coated. Warm a griddle or frying pan over a medium heat.
Cook the chicken for 8-10 mins, turning once, till they’re cooked through and golden brown. Serve the chicken with the sweet potato fries and slaw. Garnish with the remaining parsley leaves.
Shred your leftover cabbage and sweat it in a pan with a chunk of butter, a crushed garlic clove, a splash of vinegar and chopped herbs like parsley or dill. A delicious side for griddled steaks.