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Olympian Donna Fraser at The BodyHoliday enjoying delicious lunch
Cook like a Champion with Olympian Donna Fraser! Roasted Chicken Breast with Sweet Potato, Caramlised Red Onion Salad and Baba Ganoush

While training for the Olympic Games, Donna Fraser said her go to meal was chicken and rice. Lean protein and carbs are necessary to fuel an athlete but that doesn’t mean that meals should be boring! Try sprucing things up with this flavourful recipe!

What you will need for four servings: 

  • 2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
  • 1 red onion, thinly sliced
  • 3 tablespoons of olive oil
  • kosher salt and black pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • 1 bunch spinach, thick stems removed (about 4 cups)
  • 2 tablespoons fresh lime juice
  • 2 aubergine
  • 1 clove garlic
  • 1 Lemon
  • Parsley


  • Heat oven to 425° F
  • On a rimmed baking sheet, toss the sweet potatoes, red onion, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper
  • Roast until tender, 20 to 25 minutes
  • Cut the aubergine in half, slice, season and rub with garlic clove, roast in the oven
  • Meanwhile, heat the remaining tablespoon oil in a skillet over medium-high heat
  • Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side
  • In a large bowl, toss the warm potato mixture with the spinach, lime juice, and ¼ teaspoon salt.
  • Scrape the aubergine flesh and mix in the bowl with some chopped parsley and lemon juice with salt
  • Serve with the sliced chicken breast
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