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
- total
- Medium
- level
4 min prep · 15 min cook
What you will need
-
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.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍠✨
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Slice the sweet potato. Peel the sweet potato and slice it into thin rounds
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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
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Slice the onion. Peel the onion and cut it into small dice
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Chop the parsley. Finely chop the parsley
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Dice the tomato. Wash the tomato and cut it into small dice
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Mix the salsa. Combine the tomato, parsley, onion and pressed garlic, season with salt and pepper, and mix into a salsa
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Slice the chicken. Cut the chicken breast into thin strips
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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
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Remove the sweet potato. Remove the sweet potatoes from the oven
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Serve. Serve with Greek yogurt 🍽️✨
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