Peanut Chicken with Sweet Potato

Ingredients

• Chicken Breast200 g
• Sweet Potato1 medium (180 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Spinach1 cup (30 g)
• Peanut1 tablespoon (14 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

2. 2

   Step 2

   Place the tomato in a pot of boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

3. 3

   Step 3

   Chop the chicken and season with salt and pepper, while heating half of the oil in a pot over medium-high heat.

4. 4

   Step 4

   Once heated, add the chicken and sear on the outside. Set aside.

5. 5

   Step 5

   Chop the garlic together with the onion. In the same pot, add the rest of the oil along with the onion, garlic and a pinch of salt. Stir-fry for 5 minutes.

6. 6

   Step 6

   Peel the sweet potato, dice and add it to the pot with the chicken, tomato sauce and a little broth or water.

7. 7

   Step 7

   Once boiling, lower the heat and cook for 15 minutes.

8. 8

   Step 8

   When there are 2 minutes left, add the spinach leaves and the peanuts. Season with salt and pepper and stir.

9. 9

   Step 9

   Once the sweet potato is tender, remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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