Chicken with roasted yam, bean salad

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 2

Ingredients

4 yam slices (approx 240g)
2 teaspoons of coconut butter
2 chicken breasts (280g)
1/4 stick of celery. sliced
1 spring onion sliced
60g cooked butter beans
60g edamame beans
60g black beans
60g kidney beans

For the dressing
2 red peppers
1 teaspoon mustard
80ml orange juice
1 teaspoon scotch bonnet pepper sauce to taste
4 tablespoon olive oil

Directions

Preheat the oven to 200C. Make the dressing first by deseeding and destalking the peppers, roast the peppers for 15 minutes until soft. Remove and let cool, and turn down the oven to 170C. In a blender add the peppers, mustard, orange juice and scotch bonnet sauce, and blend until smooth.

Now, peel and trim the yam slices. Add these to a pan of salted water and boil for 5-6 minutes until they start to soften. Drain them. In a frying pan melt the coconut butter and fry the yam for 2-3 minutes each side until the start to brown. Transfer to a baking tray and roast for 12-15 minutes. 

Now in the same pan, colour the chicken until golden brown on one side. Transfer the chicken to the baking tray in the oven and roast for 10-12 minutes until cooked. 

Mix the celery with the onions and beans in a bowl. To serve dress the beans with some of the dressing, slice the chicken and arrange with the yams and salad on 2 plates. Pour some more dressing and enjoy

For a low carb option: Swap the yam for celeriac. Also swap the butter and black beans for lamb's lettuce and sugar snap peas
For a medium carb option: Half the amount of yam used

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