This is a lovely Mexican-inspired, one-pan meal. It serves two people, but you can easily double the quantity to serve four, if you prefer. It provides a good mix of protein and fibre – and lots of flavour. Serve it with some Roasted Garlic Mayo (see page 241 of the Recipe Book) or Guacamole (see page 243 of the Recipe Book).
Serves: 2 | Prep: 10 mins | Cook: 35 mins
Ingredients
4 tsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
3–4 skinless, boneless chicken thighs, depending on size
150g sweet potato, skin on, cut into 1cm chunks
100g drained canned black beans, rinsed
60g canned no-sugar or salt sweet corn
Handful of coriander leaves, to finish (optional)
Method
- Preheat the oven to 200°C/Fan 180°C.
- Mix together half the olive oil with the cumin, smoked paprika, and oregano in a shallow dish, then season with salt and pepper. Add the chicken thighs and turn to coat them in the flavourings. Place the chicken in a large roasting pan, spooning over any remaining marinade from the bowl.
- Place the sweet potato chunks in a bowl, drizzle over the remaining oil, season, and toss until combined. Tip the sweet potato into the pan with the chicken, then spread everything out evenly. Roast in the oven for 20 minutes.
- Remove the pan from the oven, baste the chicken with any juices in the pan and turn the sweet potatoes, then add the black beans and sweetcorn. Return the pan to the oven and cook for another 15 minutes, until the chicken is golden and cooked through and the sweet potato is tender.
- Serve scattered with coriander, if you like, and a spoonful of your choice of sauce on the side.
Per serving: 352 cals | Protein: 36g | Cabs: 23g | Fibre: 7g
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