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Chicken Strips with Roasted Sweet Potato and Salsa

By chef Leonhard Wenzel

Light chicken meat with roasted sweet potato and fresh tomato salsa. Ideal as a lighter lunch.

19 min
Medium

4 min prep · 15 min cook

Chicken Strips with Roasted Sweet Potato and Salsa
470 kcal · per serving
Protein 55g Carbs 38g Fat 8g
Ingredients

What you will need

7 items · serves 1
  • Chicken Breast 1 pcs
  • Sweet Potatoes 1 pcs
  • Tomatoes 1 pcs
  • Greek Yogurt 1.5 tbsp
  • Shallot 0.5 pcs
  • Garlic 1 clove
  • Parsley 0.25 pcs

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

Method

Steps to cook

11 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍠✨

  2. Slice the sweet potato. Peel the sweet potato and slice it into thin rounds

  3. Roast the sweet potato. Toss the sweet potato with olive oil and salt and roast in the oven at 200 C for about 15-20 minutes until tender

  4. Slice the onion. Peel the onion and cut it into small dice

  5. Chop the parsley. Finely chop the parsley

  6. Dice the tomato. Wash the tomato and cut it into small dice

  7. Mix the salsa. Combine the tomato, parsley, onion and pressed garlic, season with salt and pepper, and mix into a salsa

  8. Slice the chicken. Cut the chicken breast into thin strips

  9. Saute the chicken. Saute the chicken in a hot pan over higher heat for about 4 minutes until golden brown and season with salt and pepper

  10. Remove the sweet potato. Remove the sweet potatoes from the oven

  11. Serve. Serve with Greek yogurt 🍽️✨

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