Ingredients

• 500g brussels sprouts, halved
• 4 x 150g orange sweet potatoes (kumara), unpeeled
• 500g lean chicken breast fillets, fat trimmed
• 1 tablespoon olive oil
• 4 lemon wedges
• 1 long fresh red chilli, deseeded, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon finely grated lemon rind
• 80ml lemon juice

Method

• Step 1 Boil, steam or microwave brussels sprouts until just tender. Drain
• Step 2 Meanwhile, using a sharp knife, pierce skin of sweet potatoes several times. Place potatoes on a microwave-safe plate lined with paper towel. Sprinkle with a little water. Microwave, covered, on High (100%) for 5–6 minutes or until tender. Cover to keep warm.
• Step 3 Diagonally slice chicken fillets into thick escalopes. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
• Step 4 Heat remaining oil in same pan over high heat. Cook brussels sprouts and lemon wedges, turning, for 2–3 minutes or until sprouts are golden and lemon caramelised. Transfer to a plate. Return chicken to pan.
• Step 5 Combine chilli, garlic, rind and juice in a small bowl and add to pan. Cook, turning chicken to coat, for 1 minute or until heated through. Serve chicken with brussels sprouts, jacket sweet potatoes and lemon wedges. Drizzle with pan juices to serve.