Simple Chicken & Sweet Potato Chips
Photo by Ali Allen

Simple Chicken & Sweet Potato Chips



This is quick, easy, adaptable and, to me, the epitome of comfort food – it’s great for adults and kids alike, so makes a perfect family meal. It’s a no-fail recipe that certainly isn’t my own invention, but is absolutely a staple in my home. Chicken contains protein to help support the growth and repair our cells, and to help keep us full until our next meal, as well as vitamins like vitamin B6 and niacin (B3) which help support our brain, skin and digestive health, and the breakdown of other nutrients.

The characteristic orange colour of sweet potatoes is because they contain beta-carotene, which we convert into vitamin A in our bodies, helping to support eye sight and the growth and development of our cells.

serves 2 


1 chicken breast, cut into 6 thin strips
1-2 red chillies, finely chopped (deseed and use 1 chilli if you don’t fancy the heat)
1 large garlic clove, minced
juice and zest of 1 lemon
2 tbsp light olive oil plus extra for the chicken
1 sweet potato, peeled and shredded into thin sticks with a mandolin
2 tsp paprika
sea salt
freshly ground black pepper


Put the chicken strips, chillies (if using), garlic, lemon juice and zest in a large bowl and mix well. Cover and leave to marinate in the fridge for as long as possible (I often don’t have time and just cook it immediately but it’s better to leave overnight or for at least 30 minutes). If you are leaving it for longer than 3 hours, add a little oil.

Heat 1 tablespoon of coconut oil in a frying pan over a medium heat. Add the potato sticks and fry, turning and moving continuously; because they’re so fine, they can easily burn quickly, so keep an eye on them. Once browned on all sides and crisp, put them on a plate and cover with kitchen paper.

Using the same pan, heat a little more oil, then add the chicken strips and fry on each side until golden and cooked. Turn off the heat, add 2 tablespoons of water and cover with a lid. This allows the chicken to cool slowly without getting dry.

Serve with a simple green salad such as rocket, lamb’s lettuce and avocado and mustard, olive oil and lemon dressing.

This recipe is fromEat. Nourish. Glow – Harper Collins, 2015

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