INGREDIENTS

• 2 large chicken breasts

• 2 medium sweet potatoes

• 1 large brown onion

• 2 garlic cloves

• 250g ricotta cheese

• 140g baby spinach leaves

• 20g dukkah

• Olive oil

METHOD

1. Prepare vegetables - Bring a large saucepan of water to the boil for the sweet potatoes. Thinly slice the sweet potato into 1 cm rounds. Thinly slice the onion and garlic. Add the sweet potato to the pan of boiling water and cook for 6-8 mins until partially cooked.

2. Season Chicken - Meanwhile, put the chicken breasts flat on a board, put your hand on top and halve horizontally into equal fillets. Scatter over 2 tsp dukkah and season with salt and pepper.

3. Cook chicken - Heat 1 tbs olive oil in a medium fry pan over medium heat. Cook the chicken for 3-4 mins on each side until golden and cooked through. Transfer to a plate and rest for 4 mins.

4. Cook vegetables - Heat 2 tbs olive oil in a large fry pan over medium-high heat. Cook the onion for 2-3 mins until softened and light golden. Add the sweet potato and garlic and cook for a further 3-4 mins until almost tender.

5. Add spinach - Add the spinach to the sweet potato mixture and cook, stirring, for 2 mins or until the spinach is wilted. Season with salt and pepper.

6. Get ready to serve - Slice the chicken. Divide the chicken and vegetables among the plates. Spoon over the ricotta and scatter over the remaining dukkah.