The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken with chimichurri & sweet potato wedges
A splash of this herby Argentine-style sauce, made with fresh coriander and parsley, oregano, chilli, shallots, red wine vinegar and lemon, gives roasted chicken breasts a whole new lease of life. Golden wedges add extra satisfaction. Condiments to the chef!
SWK: Source of fibre
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 3 small sweet potato
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 handful of fresh flat-leaf parsley
- 1 chilli
- 1 tsp dried oregano
- 2 skinless chicken breasts
- 1 midi cucumber
- 2 shallot
- 1 unwaxed lemon
- 1 little gem lettuce
- 2 tbsp red wine vinegar (red wine vinegar (100%))
Nutritional Information
Calories: 511
Protein: 41g
Carbs: 82g
Fat: 4.4g
Ingredients
- 3 sweet potato
- 3 shallot
- 1 handful of fresh coriander
- 1 handful of fresh flat-leaf parsley
- 2 x chilli
- 2 tsp dried oregano
- 4 tbsp red wine vinegar (red wine vinegar (100%))
- 1 unwaxed lemon
- 4 x skinless chicken breasts
- 200g baby tomatoes
- 1 cucumber
- 2 little gem lettuce
Nutritional Information
Calories: 448
Protein: 40g
Carbs: 67g
Fat: 4.0g
Chicken with chimichurri & sweet potato wedges
A splash of this herby Argentine-style sauce, made with fresh coriander and parsley, oregano, chilli, shallots, red wine vinegar and lemon, gives roasted chicken breasts a whole new lease of life. Golden wedges add extra satisfaction. Condiments to the chef!
Cook time:
30 mins
Cuisine:
European
Food group:
Poultry
Cooking Instructions
Roast the wedges
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into wedges, spread them out on a baking tray lined with baking paper and spritz with cooking spray.
- Lightly season to taste with salt and roast for 20-25 mins.
Chop the chimichurri
- Meanwhile, peel and finely dice the shallots, and finely chop the coriander and parsley. Finely dice the chillies (deseed for less heat), and halve the lemon.
- In a small bowl, mix two-thirds of the shallots with the fresh herbs, chillies (to taste), the juice from 1 lemon half (to taste), the oregano and vinegar. Set aside.
Cook the chicken
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the chicken for 2-3 mins on each side, until golden brown.
- Transfer the chicken to a baking tray lined with baking paper, lightly season and roast for 10-12 mins, until cooked through.
Mix your salad
- At the same time, halve the tomatoes. Dice the cucumber into 1cm chunks, then trim the lettuces and thinly slice.
- Mix the remaining shallots, the tomatoes, cucumber and lettuce with the juice from the remaining lemon half (to taste).
Plate up
- Dollop the chimichurri sauce over the chicken, then serve with the wedges and salad on the side.