Chicken and sweet potato pregnancy lunch box

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 300 g chicken thighs or breast, skin removed
• 2 medium sweet potatoes, washed, peeled and cut into chunks
• 2 medium carrots, washed, peeled and grated
• 150 g cabbage, washed and shredded
• 1 small onion, peeled and sliced
• 2 tbsp groundnut oil
• 1 lime, juice only
• salt and a little pepper, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Toss the sweet potato chunks in 1 tbsp of the oil and roast or fry until soft and lightly browned, about 25 minutes.
2. 2Step 2. Cook the chicken with the onion and a little water in a covered pan for 20–25 minutes, until it is cooked right through with no pink meat and the juices run clear. Cut the thickest piece to check.
3. 3Step 3. Slice or shred the chicken once cooked.
4. 4Step 4. Mix the washed grated carrot and shredded cabbage with the lime juice and remaining oil.
5. 5Step 5. Cool the chicken and sweet potato quickly, spread out rather than in a deep pot, then pack into clean containers with the salad separate. Chill and carry in a cool bag.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.