Ingredients:
– 200 grams of sweet potato
– 8 cherry tomatoes
– 6 black olives
– 125 grams of chicken fillet
– 1 tablespoon (olive) oil
– 1 teaspoon paprika powder
– 1 handful of arugula
Preparation:
Peel the sweet potato, cut it into equal pieces and cook it for about 18 minutes. Save the cooking liquid.
Halve the cherry tomatoes and cut the olives into slices.
Brush the chicken fillet with the oil, paprika powder and salt and pepper to taste. Heat the (grill) pan and fry the chicken fillet for 15 minutes until completely cooked.
Mash the sweet potato finely with a masher or fork. Add some cooking liquid to taste each time. Divide the arugula through it.
Finally, stir the cherry tomatoes and olives into the stew and serve together with the chicken fillet.
– Kcal: 478
– Protein: 34g
– Carbohydrates: 53g
– Fat: 14g
– Dietary fiber: 10g
This recipe was made possible by FitChef
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