We are well into January now, and so far my eating habits have been perfect! Using the help of my Sugar Pink January challenge, I have been coming up with new meals and tasty dishes. When I shared this image it got massive reaction, with lots of you wanting the recipe.
This is a tasty dish that serves 2, and is sweet chilli chicken breasts with a cream garlic mashed potato. I think I have a method to get the creamiest mashed potato, without having to add in any butter of fat!
I served my meal with salad and vegetables, but you can add any kind of healthy veg or salad you like! It is always best to fill your plate up with as many healthy veggies as possible!
What are your favourite chicken recipes? Will you be giving this one a go? Let me know in the comments below!
Related Recipes
Sweet Chilli Chicken Breasts & Garlic Mash Recipe
Extra Easy Syn Value: Syn Free
All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way, other than being a member myself. These are meal plans that I have followed myself.
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You will need:
2 Large skinless chicken breasts
1 whole red chilli finely chopped
80 ml White Wine Vinegar
1 tsp Sea Salt
1 Shallot peeled and grated
1 cloves Garlic grated
1 tsp Tomato Puree
1/2 tsp Honey
1 tbsp Granulated Sweetener
Low calorie cooking spray
For the mash
3 large potatoes, peeled and cut into cubes
1/2 garlic clove
salt & pepper to taste
1 whisk
Method:
To make the sauce, spray a pan with low calorie cooking spray and fry off the garlic and chilli.
Add the white wine vinegar, salt and tomato puree, stir well. Bring to the boil and then reduce the heat.
Add the honey and stir well, until the sauce starts to reduce. Allow to cool. Any leffover sauce can be kept in a jar as a dipping sauce.
Once cooled, pour the sauce over the chicken breasts, and leave to marinate in the fridge for 2 hours.
When ready to cook, place the chicken breasts on an oven proof tray, and pour over the left over sweet chilli. Cook at 200 degrees for 25 minutes, or until the chicken is cooked through.
Meanwhile, boil the potatoes in a pan of water, until they have cooked and are soft.
Use a potato masher to crush and mash the potatoes.
Then use a normal whisk to whisk and whip the potatoes until they are completely smooth in texture. Add the garlic and salt and pepper.
Serve with plenty of veg and salad!
L x
Notes-
Nutritional calculations are all carried out by myself, and are for guidance only.
All images and content on Sugar Pink Food is copyright protected. If you wish to share this recipe, then please do so by using the share options provided at the top and bottom of the posts.
Do not screenshot or post recipe or content in full
Add the white wine vinegar, salt and tomato puree, stir well. Bring to the boil and then reduce the heat.
Add the honey and stir well, until the sauce starts to reduce. Allow to cool. Any leffover sauce can be kept in a jar as a dipping sauce.
Once cooled, pour the sauce over the chicken breasts, and leave to marinate in the fridge for 2 hours.
When ready to cook, place the chicken breasts on an oven proof tray, and pour over the left over sweet chilli. Cook at 200 degrees for 25 minutes, or until the chicken is cooked through.
Meanwhile, boil the potatoes in a pan of water, until they have cooked and are soft.
Use a potato masher to crush and mash the potatoes.
Then use a normal whisk to whisk and whip the potatoes until they are completely smooth in texture. Add the garlic and salt and pepper.
Serve with plenty of veg and salad!
L x
Notes-
Nutritional calculations are all carried out by myself, and are for guidance only.
All images and content on Sugar Pink Food is copyright protected. If you wish to share this recipe, then please do so by using the share options provided at the top and bottom of the posts.
Do not screenshot or post recipe or content in full