Spicy Chicken with Mizeria & Roasted Sweet Potato

Serves 2

Zimbabwe meets Poland in this delightful high fibre and spicy duo recipe. This is the kind of meal you want to eat before or after a run, jog or cycle.

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Roasted Sweet Potato


3 medium sweet potatoes
2 tbsps of Rapeseed oil
½ tsp Onion powder
½ tsp Garlic powder
Pinch of Salt
½ tsp Black Pepper


  1. Slice sweet potatoes into chunky chip sizes.
  2. Place on baking tray.
  3. Pour oil and massage until all sweet potato pieces are covered with oil.
  4. Sprinkle with all the seasoning and massage until evenly spread.
  5. Place tray in the oven and bake for 20 minutes or until they are soft inside with crispy edges

Spicy Chicken


2 butterflied skinless Chicken breasts
1 cayenne pepper
1 green scotch bonnet or habanero
2 tsps garlic purée or 4 cloves minced
¼ tsp salt
Juice of ½ a lemon
2 tbsps of rapeseed oil


  1. Finely chop chillies and mix with garlic purée and salt into a paste.
  2. Mix into a paste and add to chicken.
  3. Add lemon juice and oil and mix well. Set aside to marinade in the fridge for 10 minutes.
  4. Grill chicken on a hot pan for 3 minutes each side or until cooked all the way through



½ cucumber
2 heaped tbsps sour cream or Greek yogurt
Pinch of salt
¼ tsp black pepper
Half tsp of stevia or sweetener
Handful chopped dill


  1. Cut half a cucumber and peel off the skin.
  2. Grate it into a bowl, add in all other ingredients and mix well.
  3. Store in the refrigerator.