Mustard and Oregano Chicken with Sweet Potato Puree

Ingredients

• Chicken Breast120 g
• Oil1/2 tablespoon (5 ml)
• Mustard1 teaspoon (5 g)
• Garlic1/3 clove (1 g)
• Oregano1/4 tablespoon (1 g)
• Cumin1 pinch (1 g)
• Sweet Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, marinate the chicken.

2. 2

   Step 2

   Shred the garlic and mix with the chicken, oil, mustard, oregano, cumin, salt and pepper to taste. If you want, you can add a pinch of a sweetener.

3. 3

   Step 3

   Let marinate for 5-10 minutes or skip this step if you don't have the time.

4. 4

   Step 4

   Wash, peel and slice the sweet potato. Put in a pot with boiling water and let boil for 8-10 minutes.

5. 5

   Step 5

   Once ready, remove, drain and smash using a fork. Mix with milk, butter and salt to taste.

6. 6

   Step 6

   At the same time, heat a pan over high heat and once heated, add the chicken and let cook each side for 4-6 minutes over medium heat. Turn off.

7. 7

   Step 7

   If you want, you can cover the pan when you flip the chicken for a juicier result.

8. 8

   Step 8

   Serve the mustard and oregano chicken with the mashed sweet potato.

9. 9

   Step 9

   You can add a fresh salad seasoned with lemon juice, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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