Herb chicken sweet potato broccoli
Herb chicken with sweet potato mash and sautéed broccoli is a gluten-free main course dish that covers 50% of your daily requirements of vitamins and minerals. It's a nutritious and flavorful option to make, best enjoyed for dinner on any day.
Ingredients
broccoli
1 medium head
herbs
4 servings
olive oil
54.78 mL
russet potatoes
1 large
black pepper
4 servings
boneless skinless chicken breast
1.5 pounds
sweet potato
3 large
unsalted butter
2 Tbsps
Method
- Preheat the oven to 350F (180C) or 320F (160C) for convection oven and cook the chicken according to the pack instructions. About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
- Heat the oil in a pan and quickly saut the broccoli until tender. Cover to keep warm.
- Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
- Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.
Nutrition:
Carbs
78 g
Fat
24 g
Protein
46 g
Share recipe:
Dark chocolate walnut biscotti
45 min
108 Calories
36 serving
Steamed clams with wine and chorizo
45 min
623 Calories
2 serving
Carrot and coriander soup
45 min
353 Calories
1 serving