Monday’s here, the body’s back on point – aka no more pre-school germs, damn that feels good! The pillars are aligning and I’ve got a clear head of where things are heading here on the blog, at work, at the gym, and with the body so here’s to a great week.
It was a busy weekend of marathon prep (two little 8km runs but hey, I’ll claim it) and meal prep so I thought I’d share one of the meal prep recipes because the food front is a little lame today, honey soy chicken legs with sweet potato fries.Print
Alongside our honey soy chicken legs, we’ve got some sweet potato fries. I guess you could say it’s chicken and chips, yaasss!
- 8 chicken legs
- 2 sprigs of rosemary
- 2 tbsp cup honey
- 1/3 cup soy sauce
- 2 cloves of garlic (crushed)
- 1 tbsp ginger
- 1 tbsp sesame oil
- 1 tsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 2 spring onion stalks
- 2 large sweet potatoes
- 1 tsp ground chilli
- 1 tbsp paprika
- Alrighty, a long list of ingredients I know but they’re all staples and hopefully you won’t need to head to the shop for a stock up. Grab a large bowl and mix together your soy sauce, honey, garlic, ginger, sesame oil, white wine vinegar and sesame seeds.
- Place your chicken legs in the bowl making sure there’s plenty of sauce over top of the legs. Cover the bowl in clingfilm and place in the fridge to marinade for 30 minutes to a few hours or even overnight.
- Preheat your oven to 220˚ Celsius (fan forced). While the chicken is doing its thing in the fridge, peel your large sweet potatoes and chop them into skinny fries (hot tip: the skinnier you cut them the crisper they’ll be). Grab a large bowl, throw your fries in and coat them with olive oil, pepper and salt, garlic, chilli powder and paprika. Then spread them out on a tray lined with baking paper and pop them in the oven for 30 minutes, turning once at the halfway mark.
- When your chicken legs have finished marinading get a baking dish or tray and place them in the oven at the same temperature you cooked your sweet potato fries at. Baking for 12 minutes, turning once and then baking for another 12 minutes. Depending on the size of your chicken legs this time may vary by 5 – 15 minutes.
Both the sweet potato fries and the chicken legs are recipes in their own right and can be paired with a million different dishes. I hope you love them as much as we do! A great healthier alternative that’s just as good as the deep fried variety… almost