Lemon Chicken with Roasted Sweet Potato and Fresh Salad

Ingredients

• Chicken150 g
• Lemon Juice2 tablespoon (30 g)
• Olive Oil2 teaspoon (7 ml)
• Sweet Potato1 medium (180 g)
• Garlic1/2 clove (2 g)
• Lettuce1/2 cup (18 g)
• Tomato1/4 count (33 g)
• Carrot1/3 medium (20 g)

Instructions

1. 1

   Step 1

   Peel and cut the sweet potato into thin slices and then cut in half.

2. 2

   Step 2

   Place the sweet potato in a pot filled with boiling water and boil for 8-10 minutes. Once done, turn off, remove, drain and set aside.

3. 3

   Step 3

   Season the chicken with half the lemon juice, chopped garlic and salt to taste. If desired, you can add parsley and/or oregano and let stand for 5 minutes.

4. 4

   Step 4

   Place a pan over high heat. Once heated, add the chicken and cook for 4-6 minutes per side over medium heat.

5. 5

   Step 5

   Separately, heat the remaining oil in a pan and once heated, add the sweet potato.

6. 6

   Step 6

   Let cook for 2 minutes per side until crispy. Turn off and set aside.

7. 7

   Step 7

   Serve the chicken with the sweet potato and salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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