NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (142g)

0.5 medium Sweet Potato (75g)

1/4 cup Light Coconut Milk (60g)

1 tsp Coconut Curry Powder

1 clove Garlic

1 tsp Ginger, minced

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  Dice the sweet potato into small cubes. Toss with a teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet.

• 3

  Roast the sweet potato cubes in the preheated oven for 20-25 minutes until tender and slightly crispy at the edges.

• 4

  While the sweet potatoes roast, season the chicken breast with salt, pepper, and a pinch of coconut curry powder.

• 5

  Heat a skillet over medium heat and add the chicken breast. Sauté for about 5-6 minutes on each side until the chicken is thoroughly cooked and lightly browned.

• 6

  Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and ginger, sautéing for 30 seconds until fragrant.

• 7

  Pour in the light coconut milk and add the remaining coconut curry powder, stirring to combine. Let the sauce simmer on low heat for 2-3 minutes.

• 8

  Slice the cooked chicken breast and return it to the skillet to coat with the creamy coconut curry sauce. Cook for an additional minute to meld the flavors.

• 9

  Plate the sliced chicken over a bed of roasted sweet potato cubes and drizzle with any remaining sauce from the skillet.

• 10

  Serve immediately and enjoy this balanced, aromatic dish.