Grilled Chicken Thighs with Sweet Potato Mash and Asparagus (1 portion)

3x small boneless/skinless chicken thighs
1x tbsp. lemon juice
½ tbsp. mixed course salt and pepper
1x small sweet potato
¼ cup low fat milk
6x asparagus spears

Calories: 402


Preheat your oven to 180°C. Place your chicken thighs on a baking tray cover in tinfoil and season with the lemon juice, salt and black pepper, then bake for 30mins.

Peel then boil your sweet potato until cooked through – approximately 15mins. Drain, then mash / cream your potatoes together with the milk.

Blanch your asparagus spears in hot water for 5mins. Drain and serve.