Smoky Chicken with Sweet Potato Mash,

Corn and Chimichurri

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Instructions

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1 Make mash

Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook for 15 min or until soft. Once soft, drain the potatoes and return them to the pan. Add the butter and mash until smooth. Season with salt and black pepper.

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2 Fry chicken

Meanwhile, in a bowl combine the smoked paprika, salt and oil. Add the chicken breasts and toss. Heat a non-stick pan over a medium-low heat. Once hot, add the chicken and fry for 5-7 min on each side or until cooked through. Season with black pepper.

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3 Cook corn

Meanwhile, peel off the corn's outer leaves. Bring a large pot of salted water with a lid to the boil. Once boiling, add the fresh corn and cook, covered, for 5 min. 

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4 Make chimichurri

Meanwhile, chop the parsleycoriander (stalks included) and spring onion very very finely (a food processor works best!) . Peel and mince the garlic. Add the garlicparsleycorianderspring onionred vinegarolive oil, a pinch of chilli flakes (spicy!) and salt to a bowl. Mix until combined - this is your chimichurri.

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5 Serve

Top the sweet potato mash with the chicken and sweet corn. Finally, drizzle the chimichurri over the top.

Tips for fussy eaters

Sensitive to heat? Go easy on the chilli flakes!

Pro tip

Make the chimichurri in a blender or food processor.

Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for cooked meats.

Cooking Time: 30 min

Cals 806 · Prot 56 · Carbs 92 · Fat 29

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Vegetable oil 2 Tbsp
Black pepper 0.5 Tsp

Sweet potato Mash

Sweet potatoes 400 Grams
Salted butter 50 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Chimichurri

Fresh parsley 15 Grams
Fresh coriander 15 Grams
Spring onion 40 Grams
Garlic cloves 1 Piece
Red vinegar 15 ML
Olive oil 5 Tbsp
Chilli flakes 2 Grams
Salt 1 Tsp

Sides

Fresh corn 2 Piece

Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for cooked meats.

Cooking Time: 30 min

Cals 806 · Prot 56 · Carbs 92 · Fat 29

Gluten-Free

Instructions

photo

1 Make mash

Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook for 15 min or until soft. Once soft, drain the potatoes and return them to the pan. Add the butter and mash until smooth. Season with salt and black pepper.

photo

2 Fry chicken

Meanwhile, in a bowl combine the smoked paprika, salt and oil. Add the chicken breasts and toss. Heat a non-stick pan over a medium-low heat. Once hot, add the chicken and fry for 5-7 min on each side or until cooked through. Season with black pepper.

photo

3 Cook corn

Meanwhile, peel off the corn's outer leaves. Bring a large pot of salted water with a lid to the boil. Once boiling, add the fresh corn and cook, covered, for 5 min. 

photo

4 Make chimichurri

Meanwhile, chop the parsleycoriander (stalks included) and spring onion very very finely (a food processor works best!) . Peel and mince the garlic. Add the garlicparsleycorianderspring onionred vinegarolive oil, a pinch of chilli flakes (spicy!) and salt to a bowl. Mix until combined - this is your chimichurri.

photo

5 Serve

Top the sweet potato mash with the chicken and sweet corn. Finally, drizzle the chimichurri over the top.

Tips for fussy eaters

Sensitive to heat? Go easy on the chilli flakes!

Pro tip

Make the chimichurri in a blender or food processor.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Vegetable oil 2 Tbsp
Black pepper 0.5 Tsp

Sweet potato Mash

Sweet potatoes 400 Grams
Salted butter 50 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Chimichurri

Fresh parsley 15 Grams
Fresh coriander 15 Grams
Spring onion 40 Grams
Garlic cloves 1 Piece
Red vinegar 15 ML
Olive oil 5 Tbsp
Chilli flakes 2 Grams
Salt 1 Tsp

Sides

Fresh corn 2 Piece
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