Pan Seared Chicken with Quinoa, Fried Sweet Potato, Asparagus and Tomato

Ingredients

• Quinoa3/4 cup (150 g)
• Chicken Breast150 g
• Sweet Potato1 medium (180 g)
• Asparagus1/4 cup (35 g)
• Tomato1/2 count (65 g)
• Oil1.5 tablespoon (15 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe, you need cooked quinoa.

2. 2

   Step 2

   Wash and cut the sweet potato into sticks, trying to make it even for an even cooking process.

3. 3

   Step 3

   Soak it in 2/3 of the oil and cook in the air fryer over 356°F (180°C) for 20 minutes. Stir after the first ten minutes. If you want to use the oven, cook it over 356°F (180°C) for 20-25 minutes.

4. 4

   Step 4

   Then cut off the bottom part of the asparagus, chop the garlic and cut the tomato into pieces.

5. 5

   Step 5

   Heat the remaining oil and, once heated, add the garlic, asparagus, tomatoes and a pinch of salt.

6. 6

   Step 6

   Mix well and cook for 5 minutes over medium heat while stirring from time to time. If you want, you can cover the pan for an even cooking process.

7. 7

   Step 7

   Once the asparagus are tender, remove.

8. 8

   Step 8

   Add the chicken breast, cover and let cook each side for 4 minutes. Add salt and pepper.

9. 9

   Step 9

   Serve the quinoa with the fried sweet potato, asparagus, tomato and chicken on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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