1 small sweet potato, cut into 2cm chunks
2 tbsp sunflower oil
6 cloves Cooks’ Ingredients Black Garlic, peeled
1 lime, juice
1 tbsp reduced salt soy sauce
380g pack 2 chicken breast fillets
½ tsp ground cumin
250g LoveLife Spelt, Quinoa, Red Rice & Wild Rice
200g Tenderstem broccoli, cut into 3cm pieces
2 salad onions, finely sliced
½ x 28g pack coriander, finely chopped
1. Preheat the oven to 200ºC, gas mark 6. Toss the sweet potato with 1 tbsp oil, season and spread out on a large baking tray. Roast for 10-12 minutes. Meanwhile, mash the black garlic cloves with a fork, then mix in a small bowl with the lime juice, soy and ½ tbsp oil. Set aside.
2. Heat a medium nonstick frying pan over a medium heat. Brush the chicken with the remaining ½ tbsp oil, season and sprinkle with the cumin. Sear for 2 minutes on each side. Stir the spelt through the sweet potatoes. Sit the chicken on top and return to the oven for 15-20 minutes.
3. Blanch the broccoli in a pan of boiling water for 3 minutes, then drain. Check the chicken is cooked through, the juices run clear and there is no pink meat, then remove from the baking tray. Stir the broccoli, salad onions and coriander through the grains and sweet potatoes and divide between plates. Slice the chicken and arrange on top, spooning over the black garlic dressing.
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