Grilled Chicken
on Sweet Potato Mash

Preparation time: 10 minutes

Cooking time:25 minutes

Serves: 4

Ingredients:

1Kg sweet potato
50g of ginger
4 Sunnybrand chicken breast fillets
½ cup natural yoghurt

Method:
Peel sweet potato and cut into chunks, place In a small saucepan. Peel and grate ginger And add to the pot, cover with water. Bring to the boil, lower heat and simmer for 10-12 Minutes or until cooked. Meanwhile season chicken with salt and pepper and in a hot frypan cook on both sides, transfer to a baking tray and cook in a moderate oven for 20-25 minutes or until cooked. Drain sweet potato and mash it, add yogurt, salt and pepper and keep warm. Dollop sweet potato mash on a plate and top with sliced chicken, serve with steamed greens and extra yoghurt.

Pineapple & Soy Chicken
BBQ Sticks

Serves 4

Ingredients:

500g Sunnybrand chicken breast fillets
200g button mushrooms
2 red onions
¼ cup soy sauce
1 tsp chopped garlic
bamboo skewers
olive oil
Method:
Soak 12 bamboo skewers in warm water. This will stop them burning on the BBQ. Cut pineapple, chicken breast and onion into large chunks. If mushrooms are large cut in half. On the skewers stack pineapple, chicken, onion and mushrooms. Repeat twice for each stick. Fill all 12 skewers. Mix ginger and garlic with soy sauce. On the BBQ or in a heavy based fry pan cook skewers over a medium heat, brush sauce over generously on each side as they are turned. Serve with your favourite salads or vegetables. These BBQ sticks are also ideal for a snack or try smaller versions for finger food.

Chicken & Avocado Burritos

Lean Sunnybrand chicken with capsicums and spiced with chillies, cumin and coriander and tossed with avocado cubes, encased in burritos (available at supermarkets) and served with Avocado and Coriander Salsa with a bowl of thick natural yoghurt.

Serves 4

Ingredients:
1 tablespoon olive oil
2 teaspoons finely sliced or chopped chillies
3-4 garlic cloves, chopped
2 Skinless Sunnybrand chicken fillets, trimmed and diced
1 bunch spring onions
1 red capsicum, seeded and diced
2 firm ripe tomatoes, diced
2 teaspoons ground cumin
1 tablespoon ground coriander
8 burritos
8 long chive leaves (optional) Method:
Coriander and sliced chillies for decorating Heat the oil in a large frying pan or saucepan and
stir the chillies, garlic and chicken over a medium-
high heat for 5 minutes. Stir in spring onions,

Avocado and coriander salsa
Ingredients: capsicum, tomatoes, cumin and coriander and
1 firm ripe avocado, skin and pip removed cook gently for ten minutes. Meanwhile, heat ¼ red onion, diced finely the burrito's in the oven according to the2 teaspoons finely sliced chillies instructions on the packet. Combine the avocados juice of ½ lemon lime with the chicken mixture and spoon on top of the 3 tablespoons of freshly chopped coriander burritos one by one, wrapping each one and cracked black pepper securing with a chive leaf if using. To prepare the
avocado coriander salsa, simply combine all the ingredients in a bowl. Serve the burritos decorated with coriander leaves with the salsa and bowl of reduced fat natural yoghurt.