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Chicken breast with creamy sweet potato purée and mixed salad

By chef Marco Giampaoli

Juicy chicken breast served with smooth sweet potato mash and a fresh salad. A balanced lunch full of flavor.

24 min
Medium

4 min prep · 20 min cook

Chicken breast with creamy sweet potato purée and mixed salad
684 kcal · per serving
Protein 60g Carbs 44g Fat 28g
Ingredients

What you will need

10 items · serves 1
  • Chicken Breast 1 pcs
  • Sweet Potatoes 1 pcs
  • Salad Mix 0.25 pcs
  • Milk 50 ml
  • Butter 0.5 tbsp
  • Cherry Tomatoes 50 g
  • Cucumber 0.25 pcs
  • Olive Oil 0.5 tbsp
  • Lemon 0.25 pcs
  • Nutmeg 0.25 tsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 20 min cook

  1. Prepare the ingredients. Prepare your ingredients; today's meal is made from these ingredients 🍳✨

  2. Cook the sweet potatoes. Peel the sweet potatoes, cut them into cubes, and cook them in salted boiling water over medium heat until tender, about 15-20 minutes.

  3. Prepare the chicken. Lightly pound the chicken breasts so they cook evenly, and season them with salt and pepper on both sides.

  4. Pan-fry the chicken. Heat oil in a pan over medium heat and pan-fry the chicken breasts until golden brown, about 4-6 minutes on each side, then let them rest briefly.

  5. Prepare the mash. Mash the drained sweet potatoes with butter, pour in the warm milk, and whisk into a smooth mash.

  6. Season the mash. Season the mash with salt and, optionally, a pinch of nutmeg.

  7. Prepare the salad. Prepare the mixed salad - place the halved tomatoes in a bowl, peel and slice the cucumber, and mix with the lettuce.

  8. Season the salad. Drizzle with olive oil and lemon juice, and season with salt and pepper.

  9. Slice the chicken. Slice the chicken breasts (if they are not completely cooked through, briefly finish cooking them in the pan already sliced).

  10. Serve. Serve 🍽️✨

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