Chicken and Sweet Potato Hash
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Total time: 45 minutes
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Serves 6
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5.9 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
300g - Chicken breasts, boneless, skinless, diced
¼ tsp - Salt
¼ tsp - Black pepper
1 tb - Vegetable oil
1 - Onion, diced
3 cloves - Garlic, minced
2 - Sweet potatoes, peeled and diced
1 - Red capsicum, diced
1 tsp - Smoked paprika
1 tsp - Dried thyme
½ tsp - Ground cumin
½ cup - Chicken broth, low-sodium
2 cups - Baby spinach leaves
¼ cup - Fresh parsley
UTENSILS
Large skillet, Chopping board, Knife
INSTRUCTIONS
1. Season the chicken breasts with ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Set aside for 10 minutes.
2. Heat the oil in a large skillet over medium-high heat.
3. Cook the chicken in the skillet until browned for 5-6 minutes. Remove from the skillet and set aside.
4. Add the onion and garlic. Sautee until fragrant for 2-3 minutes.
5. Add the sweet potatoes to the skillet. Cook until slightly tender for 5 minutes.
6. Stir in the capsicum, smoked paprika, dried thyme, ground cumin, remaining salt and pepper. Cook for another 3-4 minutes.
7. Return the chicken to the skillet and add the broth. Bring to a boil, then simmer until the sweet potatoes are tender and the liquid is absorbed for 5-7 minutes.
8. Stir in the baby spinach leaves and cook for 3 minutes.
9. Garnish with the fresh parsley. Serve hot.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 303g
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Energy (kcal)
201.3
Carbs (g)
22.0
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Proteins (g)
15.7
Fats (g)
4.3
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Fibre (g)
5.9
