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Grilled chicken & fig salad with sweet potato

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Serves 2; Prep 10 minutes; Cook 30 minutes


  • 1 chicken breast
  • 1/2 sweet potato peeled and cut into large dice
  • 1 sprig rosemary
  • 2 cloves garlic, crushed
  • 2 figs
  • 2tbsp olive oil
  • 1tbsp honey
  • 1/2tbsp picked leaf parsley

Preheat oven to 180°C.

Drizzle the sweet potato with a little olive oil. Add sea salt, rosemary and the garlic. Place in the oven at 180°C and cook until the sweet potato is golden and softened slightly. Remove and allow to cool.

Brush chicken breast with a little olive oil, and season with sea salt flakes and ground black pepper. Cook the chicken on a hot barbecue for 5mins on each side until cooked through. Set aside.

Heat the lemon juice and the honey in a small saucepan, cut the chicken into large chunks, cut the figs in half and add the sweet potato. Arrange nicely onto 2 plates and drizzle with the honey glaze.

Tip: This is also great with the roasted baby chats, roasted button mushrooms and green beans.

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  • Published: 2 years ago on September 8, 2016
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  • Last Modified: September 8, 2016 @ 12:50 pm
  • Filed Under: Chefs Recipes, Mains
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