Roast Chicken Salad

Ingredients:

• half a sweet potato
• 1 chicken breast
• handful of iceberg lettuce
• 1 large tomato

An optional side: 2 large mushrooms, half a small courgette, half an onion, a dollop of garlic and herb philadelphia

Recipe:

• Roast the chicken breast (preferably in coconut oil) in the oven at 180 degrees for around 25 minutes
• Chop the sweet potato into chunky slices and boil for 10 minutes
• Scrunch the iceberg lettuce over your plate as a bed
• Slice the large tomato and spread around one side of the plate
• If adding the optional side, chop the onion, mushrooms and courgettes into chunks and fry in the frying pan for 5 minutes, then add the philadelphia spread
• Drain the sweet potato and spread around the parallel side of the plate
• Remove the chicken from the oven and place over the salad bed
• If using the optional side, drain any excess water and place over the roast chicken

Season with salt and pepper and/or pumpkin or sunflower seeds and a dash of balsamic vinegar