700g sweet potatoes
3 small red onions, sliced
1½ tbsp olive oil
400g pack Essential Chicken Mini Breast Fillets
1 tsp Bart Chicken Seasoning
150ml chicken stock
2 small oranges, juice
1 clove garlic, finely chopped
1½ tbsp capers, drained
½ x 25g pack mint, leaves only, chopped


1. Preheat the oven to 220ºC, gas mark 7. Thinly slice the sweet potatoes and tip into a large roasting tin with the onions. Toss with 1 tbsp olive oil and bake for 30-35 minutes, turning halfway through.

2. Place the chicken fillets between two sheets of baking parchment and beat with a rolling pin to flatten. Sprinkle with the chicken seasoning and a little black pepper. Heat the remaining ½ tbsp oil in
a frying pan and sear the chicken briefly on one side to colour. Turn the pieces over and fry for 1 minute, then arrange over the sweet potatoes. Return to the oven for a further 5 minutes, until the chicken is cooked through and no pink meat remains.

3. Add the stock, orange juice, garlic, capers and mint to the frying pan. Bring to the boil and cook for 1 minute. Transfer the chicken and vegetables to serving plates and drizzle over the sauce.

Cook’s tip

Chicken seasoning is a handy blend of dried herbs and spices. If you have a well-stocked herb and spice cupboard, try making your own by mixing a little paprika or cayenne pepper with black pepper, dried parsley or tarragon, some lemon or lime zest and a pinch of brown sugar.  


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