Chicken with Sweet Potato Puree, Asparagus and Tomato

Ingredients

• Chicken Breast200 g
• Asparagus3 large stalk (60 g)
• Sweet Potato1 medium (180 g)
• Tomato1 count (130 g)
• Butter1/3 tablespoon (10 g)
• Olive Oil2 teaspoon (7 ml)
• Oyster Sauce1/2 tablespoon (7 g)
• Milk2 tablespoon (30 ml)

Instructions

1. 1

   Step 1

   Wash, peel and cut the sweet potato into small pieces. Next, cut off the woody ends of the asparagus.

2. 2

   Step 2

   Put the sweet potato in a pot with boiling water and let boil for 10 minutes. Three minutes before finishing, add the asparagus. Remove and drain.

3. 3

   Step 3

   Preheat the grill. In the meantime, season the chicken with oyster sauce.

4. 4

   Step 4

   Pour half the oil and cook both sides of the chicken for about 4 minutes per side until browned.

5. 5

   Step 5

   Heat a pan over high heat. In the meantime, cut the tomatoes into big pieces or replace them with cherry tomato.

6. 6

   Step 6

   Pour the remaining oil and grill each side of the tomatoes for about 2-3 minutes. If the asparagus are ready, add and cook for some minutes. Add salt and pepper.

7. 7

   Step 7

   For the sweet potato puree: Place the boiled sweet potato in a bowl and mash until obtaining your desired texture.

8. 8

   Step 8

   Mix with the butter and milk to make it more creamy. Add salt and pepper.

9. 9

   Step 9

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Sweet Potato Puree, Asparagus and Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.