Teriyaki chicken with sweet potato wedges and slaw

Teriyaki chicken with sweet potato wedges and slaw
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Give chicken a new lease of life with teriyaki flavours, a crunchy slaw and healthy chips – this quick and easy family favourite can be enjoyed any night of the week.

Nutrition: per serving

Calories
616kcals
Fat
15g (5.4g saturated)
Protein
44.7g
Carbohydrates
67.8g (28.8g sugars)
Fibre
5.4g fibre
Salt
1.4g
Calories
616kcals
Fat
15g (5.4g saturated)
Protein
44.7g
Carbohydrates
67.8g (28.8g sugars)
Fibre
5.4g fibre
Salt
1.4g

Ingredients

  • 4 sweet potatoes, cut into wedges
  • 2 tbsp cold-pressed rapeseed oil or olive oil
  • 4 free-range boneless skinless chicken breasts 
  • 3 tbsp teriyaki sauce
  • Juice 2 limes

For the slaw

  • ½ red cabbage, finely sliced
  • 3 medium carrots, finely sliced
  • Bunch fresh coriander, roughly chopped
  • 250ml greek yogurt

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the sweet potato wedges into a roasting tray with 1 tbsp oil and salt and pepper, then toss to coat. Roast for 25-30 minutes, turning once. 
  2. Meanwhile, put the chicken breasts between 2 sheets of baking paper and, using a meat tenderiser or rolling pin, bash until flattened. Put in a non-metallic bowl with the teriyaki sauce, juice of 1 lime and the remaining oil. Set a griddle pan over a medium heat. 
  3. While the griddle pan is heating up, combine the cabbage, carrots and coriander in a bowl. Mix the remaining lime juice with the yogurt, then stir into the slaw ingredients. 
  4. Put the chicken breasts on the griddle pan and fry on a medium heat for 5 minutes on each side until charred and cooked through (you’ll probably need to do this in 2 batches – keep the cooked ones warm on a plate covered with foil). Serve with the slaw and sweet potato wedges. 

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