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.