Chicken Breast with Sweet Potato

Roasted chicken breast seasoned with thyme and sweet paprika, with sweet potato cubes caramelized at the edges. A high-protein, gluten-free plate that works well for meal prep.

Ingredients

• 600 g chicken breast (cooked weight)
• 700 g (3 medium) sweet potatoes
• 20 g (1½ tbsp) olive oil
• 2 g (2 tsp) dried thyme
• 3 g (1 tsp) sweet paprika
• 2 g (¾ tsp) garlic powder
• 6 g (1 tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Preheat the oven to 200 °C. Mix the thyme, sweet paprika, garlic powder, salt and black pepper in a small bowl.

2. 2

   Cut the sweet potatoes, skin on, into 2-3 cm cubes; toss with half the olive oil and half the spice mix and spread in a single layer on a lined baking tray.

3. 3

   Rub the chicken breasts (about 800 g raw, which cooks down to 600 g) with the remaining olive oil and spices and place them in the free space on the tray.

4. 4

   Roast at 200 °C for 22-25 minutes, until the chicken is no longer pink inside and the sweet potatoes are tender and browned at the edges; turn the potatoes halfway.

5. 5

   Rest the chicken for 5 minutes, slice and divide among 4 plates with the sweet potatoes.

Nutrition

Per serving