NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Boneless Skinless Chicken Thighs

150g Sweet Potato, peeled and cubed

100g Fresh Green Beans, trimmed

1 tsp Avocado Oil

0.5 tsp Ghee

1 clove Garlic, minced

Pinch of Sea Salt and Black Pepper

1 wedge Fresh Lemon

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of boiling water and cook until tender, about 10-12 minutes.

• 2

  While potatoes boil, season the chicken thighs on both sides with sea salt and black pepper.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat.

• 4

  Add the chicken thighs to the skillet and sear for 5-7 minutes per side until golden brown and cooked through.

• 5

  Remove chicken from the pan and let it rest on a plate.

• 6

  In the same skillet, add the green beans and a splash of water, covering with a lid for 2 minutes to steam-saute.

• 7

  Remove the lid, add the minced garlic to the green beans, and sauté for another 2 minutes until the beans are tender-crisp.

• 8

  Drain the sweet potatoes and mash them with the ghee and a pinch of salt until smooth.

• 9

  Plate the sweet potato mash alongside the chicken and garlic green beans.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the chicken and beans.