Slice up your sweet potato’s in to ‘wedge like’ sized pieces and lightly brush with coconut oil and garlic.
Slice through the middle of the chicken breast to about a centimetre from one side. Slice your mushrooms and stuff them inside your juicy chicken breast with a generous amount of spinach leaves! This is optional, but to make our chicken breast extra crispy i pasted the top with some almond butter!
Place chicken breast and sweet potato wedges in the oven for approximately 30 minutes or until cooked.
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By ClaireOme / Administrator, bbp_keymaster on Apr 03, 2016