Peri Peri Chicken on Sweet Potato Mash and Green Cabbage (Oil-Free, High Protein)
This clean and vibrant dish is all about bold peri peri flavour with none of the oil. Roasting the vegetables for the sauce deepens their sweetness and adds smoky depth. Served on sweet potato mash with green cabbage for freshness and colour, it’s an ideal high-protein, low-calorie meal that’s as good for the body as it is for the taste buds.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
10 | 30 | 2 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
395 | 39 | 35 | 6 |
Ingredients
2 skinless chicken breasts
2 red peppers, chopped
1 medium onion, chopped
1 red chili, deseeded and chopped
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp red wine vinegar (or lemon juice)
2 medium sweet potatoes, peeled and chopped
150g shredded green cabbage
Salt and black pepper to taste
Method
Roast the sauce ingredients:
Preheat the oven to 200°C (fan 180°C). Place red peppers, onion, chili, and garlic on a baking tray. Roast for 20–25 minutes until soft and slightly charred.Make the peri peri sauce:
Blend the roasted veg with smoked paprika, vinegar or lemon juice, a pinch of salt and pepper until smooth.Marinate and bake the chicken:
Coat chicken breasts in the blended sauce. Place in a baking dish and bake at 200°C for 20–25 minutes until cooked through and juicy.Prepare the sides:
While the chicken bakes, steam or boil sweet potatoes until soft (10–12 mins), then mash with salt.
Steam green cabbage for 3–5 minutes until tender.Assemble:
Spoon mashed sweet potato onto plates, top with cabbage, then lay the baked peri peri chicken on top with any extra sauce.
Freezing and storage
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the cooked chicken and mash separately for up to 2 months. Reheat thoroughly before serving.