This dish looks more complicated than it is: All you have to do is bake the sweet potatoes and the marinated chicken fillets in the oven and prepare the salad and dressing while they're cooking. Et voilà, you have one tasty meal that has almost cooked itself.
Ingredients 4 Portions
- 300 gChicken breast fillet
- 4 pieceSweet potatoes
- 100 gArugula
- 20 gParsley, fresh
- 100 gCherry tomatoes, yellow or red
For the dressing
For the BBQ marinade
Preheat the oven to 190 °C (392°F) using the conventional oven setting. Prick the sweet potatoes with a fork, brush them with a little oil and arrange them on a baking tray lined with baking parchment. Bake in the oven for around 50 minutes (depending on how big the potatoes are) until they are soft on the inside.
Combine all the ingredients for the BBQ marinade.
Rinse the chicken fillets, pat dry with paper towel and trim if necessary. Rub with the BBQ marinade and fry on both sides in a pan until they gain a nice color. Place in an oven dish and put in the oven with the sweet potatoes for around 15 minutes.
Wash the arugula and spin until dry. Rinse the cherry tomatoes and cut them in half. Combine all the ingredients for the salad dressing. Wash and roughly chop the parsley.
Take the chicken breasts out of the oven and use two forks to pull the meat apart. Mix with the juices from the oven dish.
Cut into the top of the cooked sweet potatoes and open them up. Stuff with the BBQ chicken. Dress the arugula salad and cherry tomatoes and place a nest of arugula on a plate. Dish up the stuffed sweet potatoes on top of this nest. Garnish with the parsley and serve straightaway.