Peri Peri Chicken Pitta With Sweet Potato Wedges (DF)

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut the sweet potato[es] (skin on) into wedges and add to a large bowl with 1 tbsp [2 tbsp] vegetable oil and a generous pinch of salt and give everything a good mix up

Add the sweet potato wedges to a baking tray and put them in the oven for 20-25 min or until the wedges are tender and starting to crisp

Peel and slice the red onions

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a medium heat

Once hot, add the sliced red onion with a pinch of salt and 1 tsp [2 tsp] sugar and cook for 3-5 min or until starting to caramelise

Cut each chicken breast portions in half across the middle – these are your chicken pieces

Peel and finely chop (or grate) the garlic and cut the lemon[s] in half

Combine the smoked paprika, dried oregano, chopped garlic and chilli flakes (can't handle the heat? Go easy!) on a plate

Add the juice from the lemon[s], soy sauce and 1/2 tbsp [1 tbsp] vegetable oil and mix to form a paste – this is your peri peri paste

Add the chicken pieces to the paste and mix until fully coated – this is your coated chicken

Once the onions have caramelised, push them to one side of the pan

Add the coated chicken to the other side of the pan and cook for 5-6 min on each side or until cooked through (no pink meat!) – this is your peri peri chicken

While the chicken is cooking, wash and shred the gem lettuce finely, then pat it dry with kitchen paper

Slice the tomato[es] into rounds

Add the pittas to the tray with the sweet potato wedges and cook for 1-2 min or until warmed through