Chicken and Sweet Potato Stew

Ingredients

• Sweet Potato1 medium (180 g)
• Chicken Breast150 g
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)
• Vegetable Broth1/2 cup (120 g)

Instructions

1. 1

   Step 1

   Chop the garlic, the onion and parsley. Dice the sweet potato and chicken.

2. 2

   Step 2

   Preheat a wok or deep pan. Once heated, pour half the oil and add the garlic with the onion and a pinch of salt.

3. 3

   Step 3

   Cook for about 3-5 minutes over medium heat until the onion gets translucent.

4. 4

   Step 4

   Add the remaining oil, the chicken and cook for 8 minutes. Stir from time to time until both sides of the chicken are browned.

5. 5

   Step 5

   Finally add the sweet potato and the warm vegetable broth. Season with chopped parsley, salt and pepper to taste. Stir from time to time.

6. 6

   Step 6

   Remove once the broth is evaporated and the sweet potato is soft. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Sweet Potato Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.