Chicken, Sweet Potato and Orange Bake

In the depths of winter we need a warming meal of an evening, after a busy day. This recipe does not disappoint – packed with flavour, the zestiness of the orange and the pure comfort of the sweet potato, you will love it! This will make a fabulous family weekend supper, high in protein and fibre, and only 364 calories.

This recipe takes a little bit more cooking effort than some of our bakes, but I guarantee it will be worth it!

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Chicken, Sweet Potato and Orange Bake

  • Author: Rachel Wilcock
  • Total Time: 55 minutes
  • Yield: 4 1x


Super healthy, super comfort food



700g sweet potatoes

3 small red onions, sliced

1½ tbsp olive oil

400g Chicken Breast

1 tsp Chicken Seasoning

150ml chicken stock

2 small oranges, juice

1 clove garlic, finely chopped

1½ tbsp capers, drained

½ x 25g pack mint, leaves only, chopped


  1. Preheat the oven to 220ºC, gas mark 7. Thinly slice the sweet potatoes and tip into a large roasting tin with the onions.
  2. Toss with 1 tbsp olive oil and bake for 30-35 minutes, turning halfway through.
  3. Place the chicken fillets between two sheets of baking parchment and beat with a rolling pin to flatten.
  4. Sprinkle with the chicken seasoning and a little black pepper.
  5. Heat the remaining ½ tbsp oil in a frying pan and sear the chicken briefly on one side to colour.
  6. Turn the pieces over and fry for 1 minute, then arrange over the sweet potatoes.
  7. Return to the oven for a further 5 minutes, until the chicken is cooked through and no pink meat remains.
  8. Add the stock, orange juice, garlic, capers and mint to the frying pan.
  9. Bring to the boil and cook for 1 minute.
  10. Transfer the chicken and vegetables to serving plates and drizzle over the sauce.
  • Prep Time: 15
  • Cook Time: 40


  • Calories: 364

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