Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Peel the sweet potato and cut it and the pepper into large chunks.
Cut the chicken breast into bite-sized pieces. Pat dry briefly if needed so the marinade sticks better.
In a large bowl, stir the peanut butter, soy sauce, lime juice and olive oil into a smooth marinade. If it's very thick, a small splash of water helps.
Add the chicken breast, sweet potato and pepper to the bowl and mix everything thoroughly. Then spread the mixture evenly over the tray.
Sprinkle everything with sesame seeds and bake at 200 °C for 20–25 min, until the chicken is cooked and the sweet potato is tender. For a little more colour, you can use the grill for 2–3 min at the end.
Serve the sweet potato chicken straight from the oven. A few extra drops of lime juice over the top go well.
Good to know
An oven dish like this rescues tired evenings. Little effort, lots of flavour, and in the end a well-balanced plate simply lands on the table.
Swaps
Peanut butter → almond butter (milder flavour, also provides unsaturated fats). Chicken breast → skinless chicken thighs (a little juicier, plus more iron and zinc). Soy sauce → tamari (usually gluten-free, similarly savoury). Sesame seeds → chopped almonds (more vitamin E and a pleasant bite).
Allergens
Contains peanuts, sesame and soya. For children, only serve in suitably small pieces; during pregnancy the dish is generally suitable as long as the chicken is fully cooked.
