Chicken and Sweet Potato Salad

with Feta

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low-carb
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low-carb
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Instructions

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1 Roast sweet potatoes

Preheat the oven to 200°C/180°C fan. Peel the sweet potatoes. Chop the sweet potatoes into small cubes. Add the cubes to a large baking tray with a drizzle of oil and a generous pinch of salt. Toss the cubes in the oil until they are fully coated. Roast in the oven for 20-25 min or until cooked through. Set aside to cool slightly. 

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2 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked through, rest for 5 min, then slice.

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3 Prep dressing

Meanwhile, add the olive oilred vinegarhoneysalt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing. 

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4 Prep salad

Wash and roughly chop the baby gem lettuce. Halve the cherry tomatoes. Crumble the feta

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5 Toss

Once ready, toss the little gem lettuce, the roasted sweet potatoes and the sunflower seeds in the dressing. 

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6 Serve

Divide the salad among plates, top with the sliced chicken, cherry tomatoes and feta

Tips for fussy eaters

Roasted sweet potatoes with chicken and cherry tomatoes make an inoffensive supper in anyone's book!

Pro tip

To stop the chicken from drying out, once browned, add a splash of water to the pan, cover with a lid and cook until cooked through.

Sweet potato and salty feta are a match made in heaven in this easy-to-prepare supper.

Cooking Time: 30 min

Cals 583.2 · Prot 54.9 · Carbs 40.6 · Fat 21.8

Ingredients

Number of people

Salad

Chicken breast 400.00 Grams
Sweet potatoes 300.00 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Baby gem lettuce 2.00 Pieces
Cherry tomatoes 150.00 Grams
Feta cheese 100.00 Grams
Sunflower seeds 20.00 Grams

Dressing

Olive oil 2.00 Tbsp
Red vinegar 15.00 ML
Honey 20.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Sweet potato and salty feta are a match made in heaven in this easy-to-prepare supper.

Cooking Time: 30 min

Cals 583.2 · Prot 54.9 · Carbs 40.6 · Fat 21.8

Instructions

photo

1 Roast sweet potatoes

Preheat the oven to 200°C/180°C fan. Peel the sweet potatoes. Chop the sweet potatoes into small cubes. Add the cubes to a large baking tray with a drizzle of oil and a generous pinch of salt. Toss the cubes in the oil until they are fully coated. Roast in the oven for 20-25 min or until cooked through. Set aside to cool slightly. 

photo

2 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked through, rest for 5 min, then slice.

photo

3 Prep dressing

Meanwhile, add the olive oilred vinegarhoneysalt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing. 

photo

4 Prep salad

Wash and roughly chop the baby gem lettuce. Halve the cherry tomatoes. Crumble the feta

photo

5 Toss

Once ready, toss the little gem lettuce, the roasted sweet potatoes and the sunflower seeds in the dressing. 

photo

6 Serve

Divide the salad among plates, top with the sliced chicken, cherry tomatoes and feta

Tips for fussy eaters

Roasted sweet potatoes with chicken and cherry tomatoes make an inoffensive supper in anyone's book!

Pro tip

To stop the chicken from drying out, once browned, add a splash of water to the pan, cover with a lid and cook until cooked through.

Ingredients

Number of people

Salad

Chicken breast 400.00 Grams
Sweet potatoes 300.00 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Baby gem lettuce 2.00 Pieces
Cherry tomatoes 150.00 Grams
Feta cheese 100.00 Grams
Sunflower seeds 20.00 Grams

Dressing

Olive oil 2.00 Tbsp
Red vinegar 15.00 ML
Honey 20.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp
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