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.
Garlic chicken with sweet potato fries
Gorgeously garlicky chicken breasts (foil-baked to preserve their juiciness), sweet potato fries and a crisp green salad... welcome to summer on a plate. Our chefs have really upped the ante with that side salad – mixing in coriander, mint, chilli and capers shows gem lettuce the time of its life!
SWK: Source of fibre
SWK: High protein
Plants 7
Serving size
Ingredients
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 skinless chicken breasts
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 chilli
- 3 small sweet potato
- 2 garlic clove
- 1 little gem lettuce
- 1 midi cucumber
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 1 pepper
- 3 spring onion
Nutritional Information
Calories: 508
Protein: 42g
Carbs: 81g
Fat: 4.4g
Ingredients
- 3 sweet potato
- 6 spring onion
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 4 skinless chicken breasts
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 2 x chilli
- 2 handful of fresh coriander
- 2 handful of fresh mint
- 2 little gem lettuce
- 1 cucumber
- 2 pepper
- 4 garlic clove
Nutritional Information
Calories: 450
Protein: 40g
Carbs: 67g
Fat: 4.1g
Garlic chicken with sweet potato fries
Gorgeously garlicky chicken breasts (foil-baked to preserve their juiciness), sweet potato fries and a crisp green salad... welcome to summer on a plate. Our chefs have really upped the ante with that side salad – mixing in coriander, mint, chilli and capers shows gem lettuce the time of its life!
Cook time:
35 mins
Cuisine:
British
Food group:
Poultry
Cooking Instructions
Before you start
- 2 baking trays
- Large mixing bowl
Get the fries going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into fries, then put them on a baking tray lined with baking paper and spritz with cooking spray. Lightly season and roast for 20-25 mins until soft and golden.
Steam the chicken
- Meanwhile, peel and crush the garlic.
- Put the chicken on another baking tray lined with a large piece of foil and spritz with cooking spray. Spread the garlic & herb paste over the chicken, then add the garlic and 50ml water (75ml for 4 portions).
- Close up the foil to form a parcel and bake for 18-20 mins until the chicken is cooked through. Use 2 forks to shred the chicken, keeping any juices.
Toss your salad
- At the same time, finely dice the chillies (deseed for less heat). Finely chop the mint leaves, coriander and capers.
- Trim the lettuces and thinly slice. Dice the cucumber into 1cm chunks, and deseed and finely dice the peppers. Thinly slice the spring onions.
- In a large mixing bowl, combine the salad ingredients with the juices from the chicken and the vinegar. Toss well.
Plate up
- Serve the shredded chicken with the sweet potato fries and salad.