Spanish-style chicken

1 large sweet potatoe,peeled
3 tbsp olive oil
4 skinless chicken breasts
1 med onion,chopped
1 garlic clove,crushed
1 red pepper and 1 yellow pepper,deseeded and sliced
2 tsp smoked paprika
227g can tomatoes
325g green beans,to serve

Preheat the oven to 200c/180c fan/gas 6.Line a baking tray with baking paper.
Cut the sweet potatoe into wedges and put in a bowl with 1 tbsp of the oil.
Toss to coat,then spread on the baking tray and cook for 3o min until cooked and
starting to brown.Meanwhile,heat 1 tbsp of the oil in a frying pan and cooked the chicken
until lightly browned on all sides.Transfer to a ovenproof dish,cover with foil and
cook for 10 min.Add the rest of the oil to the pan and cook the onion until soft but not coloured.
Add the garlic and peppers and cook,stirring occasionally,for 5 min.Stir in the paprika and tomatoes and heat through,breaking up the tomatoes with a spoon.Spread over the chicken and return to
the oven,uncovered,for another 15 min.Serve with the sweet potatoe wedges and green beans.

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