HONEY CHICKEN BURGER WITH SWEET POTATO CHIPS
Serves: 2
Honey chicken burger with sweet potato chips is packed with veggies, with an easy cabbage and beetroot slaw and baby kale instead of lettuce. There's plenty of protein in this recipe and the sweet potatoes are full of vitamins A, C, potassium and plenty more minerals, which help you fit and healthy. Plus, instead of lettuce, we've gone for baby kale for an extra health boost.

2 large sweet potatoes
2 chicken breasts
2 tbsp honey
3 crushed garlic cloves
baby kale
burger bun

For the slaw:
2 tbsp low-fat natural yogurt
1 tbsp light mayo
tsp turmeric
1 tsp tahini
1 lemon
⅛ head white cabbage
1 cooked beetroot
red onion
1 tbsp white wine vinegar
large pinch of chopped parsley

Next time, swap the sweet potato chips for chunky potato wedges

Heat the oven to 350F/200C, gas 6. Peel and cut 2 large sweet potatoes into fries. Heat 1tbsp oil in an oven tray, then add the fries. Put 2 chicken breasts on another oven tray and cook both for 25 mins. Mix the honey with 3 crushed garlic cloves then, halfway through the cooking time, brush the chicken with the honey and turn the sweet potato chips.
Mix yogurt with the mayo, turmeric, tahini and a squeeze of lemon. Shred the white cabbage, cooked beetroot and red onion. Mix with 1 tbsp white wine vinegar and a little chopped parsley. Put a few baby kale leaves in a burger bun, top with slaw, chicken and a dollop of yogurt.