Lemon chicken with caramelised Brussels sprouts

Instructions

1. Boil, steam or microwave sprouts until just tender. Drain.
2. Meanwhile, using a sharp knife, pierce skin of sweet potatoes several times. Place potatoes on a microwave-safe plate lined with paper towel. Sprinkle with a little water. Microwave, covered, on High (100%) for 5–6 minutes or until tender. Cover to keep warm.
3. Diagonally slice chicken fillets into thick escalopes. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2-3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
4. Heat remaining oil in same pan over high heat. Cook sprouts and lemon wedges, turning, for 2-3 minutes or until sprouts are golden and lemon caramelised. Transfer to a plate. Return chicken to pan.
5. Combine chilli, garlic, rind and juice in a small bowl and add to pan. Cook, turning chicken to coat, for 1 minute or until heated through. Serve chicken with sprouts, jacket sweet potatoes and lemon wedges. Drizzle with pan juices to serve.