Italian Chicken Platter

I’m craving fresh flavours and crunchy textures today. And even more, it needs to be LAST MINUTE COOKING THAT’S EASY! Give this a whirl.

Serves 2

Oven 220c



  • 2 chicken breast
  • 6 garlic cloves, whole and peeled
  • 2tbsp garlic infused oil
  • 1tsp dried basil
  • 4 sweet potatoes cut into fries
  • 3tbsp corn flour
  • Pinch of salt
  • 1tbsp oil
  • Salad – 2 beef tomatoes cut in rings
  • ½ cucumber, halved and cut into this thick slices
  • ½ red onion, thinly sliced
  • Sprinkling of fresh mint


  1. Pierce the chicken and pop the garlic cloves into the flesh. 3 in each. Toss in the infused oil and set aside to marinade for 2 hours.
  2. When you’re ready, cut the sweet potato into fries, toss in the corn flour and salt, place on a baking sheet, drizzle in oil and toss again.
  3. Place in the oven for 40 minutes. After 20 mins, put the chicken on a tray and put in the oven.
  4. Meanwhile, toss the salad ingredient together and lay down the center of your plates.
  5. Put the cooked chicken along one side, sprinkles in dried basil, and the fries to the other side.

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