Chicken with sweet potato mashed potato and spinach
Peel the celery, carrots and sweet potato, cut into cubes and boil in water for about 20-25 minutes. Meanwhile, heat the spinach leaves in a saucepan, peel the...
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Chicken breast with baked vegetables
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
495
Calories
45 g
Carbohydrates
51 g
Protein
8 g
Fat
Ingredients:
 | Sweet potatoes (fresh) | ½ (155 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Paprika powder | 1 Pinch(s) |
 | Chicken breast, chicken breast fillet (organic quality) | 160 g |
 | Mushrooms Mushrooms (fresh) | 100 g |
 | Coconut oil, coconut oil | 1 Tablespoon |
 | Brussels sprouts (frozen) | 150 g |
 | Zucchini (fresh) | ½ (105 g) |
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Preparation:
Step 1:
Preheat oven to 180°C top/bottom heat.
Step 2:
Peel sweet potato, clean mushrooms, wash zucchini. Cut everything into bite-sized pieces, place in a baking dish and drizzle with oil and season with salt and pepper. Then bake for about 20 minutes.
Step 3:
Meanwhile, cook the Brussels sprouts in lightly salted water until al dente.
Step 4:
Brown the chicken meat in a non-stick pan without oil and season with salt, pepper and paprika powder.
Step 5:
Arrange everything on a plate and enjoy.
Macronutrient distribution:
The recipe Chicken breast with baked vegetables is composed of the following macronutrients.
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Kitchen utensils needed:
Casserole dish
Coated pan
Cutting board
Kitchen knife
Oven
Peeler
Stove
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