Mix half the limezest and all the juice
with the maple syrup and grated ginger.
Slash each chicken breast 3-4 times with
a sharp knife, then coat well with the
marinade. Set aside for 10 mins. Heat
the grill and line the grill tray with foil.
Cook the sweet potatoes in salted
boiling water for 10-12 mins until tender.
Drain and mash well, adding the rest
of the lime zest, plus some seasoning.
Meanwhile, grill the chicken breasts for
10-15 mins, until cooked through and
Heat the oil in a small frying pan. When
it’s really hot, add the ginger matchsticks
and fry for 1 min until the ginger is crisp.
Lift out the matchsticks with a slotted
spoon, then stir the mash into the gingerinfused
oil. Divide the mash between
2 plates, top each with a chicken breast,
scatter with the crisp ginger and serve
with some sugar snap peas.