2. Roughly chop onion and halve cherry tomatoes. Toss with remaining thyme, diced sweet potatoes, 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 15 minutes, below the chicken.
3. Break up lettuce and arrange on a platter. Top with diced cucumber and halved sugar snaps (see notes). Combine 2 tbsp olive oil and 1 tbsp balsamic vinegar. Drizzle over salad or serve on the side.
4. Dot cream cheese over vegetables and roast for further 10 minutes or until golden and vegetables are tender.
5. Serve chicken Marylands with roasted vegetables and side salad.
Marylands work well to cook on the barbecue! Complete step 1 to marinate and ensure to cook with the lid down on the barbecue.
Alternatively, leave sugar snap peas whole, see product spotlight.
Chicken Marylands 4-pack
Red onion 1/2
Cherry tomatoes 200g
Diced Sweet potato 700g
Gem lettuce 2
continental cucumber 1/2
sugar snap peas 1/2 bag (125g)
Philadelphia cream cheese 1/3 block (80g)
From your pantry:
olive + oil for cooking, salt, pepper, barbecue sauce, soy sauce, balsamic vinegar (or other)