Ingredients
4 skinless chicken breast fillets
2 Tblsp honey
2 tsp grated root ginger
Grated rind & juice of 2 lemons
800gm sweet potato
250gm sugar snap peas
6 – 8 large courgettes
Pickled ginger slices to garnish
Method
Mix the honey, ginger and lemon juice.
Stir in ½ the grated lemon rind.
Brush this mixture all over the chicken.
Place the chicken in a dish and pour over any remaining mixture.
Allow to stand while you:
Put the sweet potato on to cook in lightly salted boiling water.
Drain when tender.
Mash with the remaining lemon rind and a good grind of black pepper.
Keep warm.
Boil, steam or microwave the snap peas and courgettes.
Meanwhile, spray a large frying pan with non-stick cooking spray.
Place over a high heat.
Once the pan is hot, add the chicken and reduce the heat to medium.
Dry fry the chicken for about 20 minutes until cooked through.
Serve the chicken beside the sweet potato mash, the peas and courgettes.
Garnish the potato with pickled ginger.
