Grilled Chicken with Mashed Sweet Potato and Fresh Salad

Ingredients

• Chicken Breast150 g
• Sweet Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Wash, peel and cut the sweet potato into small pieces.

2. 2

   Step 2

   Place the sweet potato in a pot with boiling water and let boil for 10-12 minutes. Once soft, remove and drain.

3. 3

   Step 3

   Preheat the grill. In the meantime, season the chicken with salt and pepper to taste.

4. 4

   Step 4

   Pour half the oil and cook both sides of the chicken until browned. This will take 4-5 minutes per side.

5. 5

   Step 5

   For the mashed sweet potato, place the sweet potato in a bowl and smash until obtaining your desired texture.

6. 6

   Step 6

   Mix with the butter and milk until creamy. Add salt and pepper and some water if necessary.

7. 7

   Step 7

   For the salad, cut the lettuce and tomato. Mix well and add salt and pepper. You can use green, red or both lettuce.

8. 8

   Step 8

   Season with the remaining olive oil and lemon juice.

9. 9

   Step 9

   Serve the grilled chicken with mashed sweet potato and fresh salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Mashed Sweet Potato and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.