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Herby Sweet Potato Wedges with Parma Wrapped Chicken
You’ll need to be quick when you place this on the table, our Roast Vegetable Blend brings out the best of the sweet potato and salty parma ham.
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Yield:
4 Serves 1x
Category:
Family Friendly
Scale
Ingredients
- 1kg sweet potato, washed and cut into wedges with skin on
- 3 tbsp olive oil
- 1 tbsp Herbie’s Roast Vegetable Blend
- chicken:
- 600g chicken breast cut into 14 pieces, or 14 tenderloins
- 1 tbsp Herbie’s Roast Vegetable Blend
- 200g pack of thin parma ham (contains 14 pieces)
- dip:
- 125ml (1/2 cup) plain Greek yoghurt
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1/2 tsp Herbie’s Garlic Powder (or 1/2 small garlic clove, crushed)
- pinch salt
- 1/2 tsp Herbie’s Piment d’Espelette (optional)
Instructions
- Preheat oven to 200C.
- Thoroughly coat sweet potato in oil and herb blend and place on a large baking tray in hot oven for 30-40 minutes, turning once or twice, until golden.
- Dust chicken pieces with herb blend then wrap in parma ham. Place on a baking tray also, and bake for 20 minutes, turning once.
- For dip, combine yoghurt, lemon juice, tahini, garlic, salt and chilli (if using).
Notes
Leftover chicken pieces are great for picnics or lunchboxes.
