Chicken and roasted sweet potato with avocado and chili cream
Portions: 4
Ingredients
- 600 g Chicken fillet
- 800 g Sweet potato
- Salt
- Black pepper
- 3 st Avocado
- 1 st Red chili
- 1 st Lime
- 0.5 dl Crème fraîche light
- 1 tsp Dijon mustard
- Salt
- Black pepper
Instructions
- 1. Preheat oven to 200 °C. Cut the potatoes into chunky pieces, season with salt and pepper.
- 2. Place the potatoes on a baking sheet and roast in the oven for 30-35 minutes.
- 3. Season the chicken fillets with salt and pepper. Mash the avocados, finely chop the chili and mix them together.
- 4. Add the créme fraîche, Dijon mustard and lime juice; season with salt.
- 5. Grill the chicken and serve with the sweet potato, the avocado cream and a salad!
Nutrition per serving
Calories: 508
Protein: 37
Fat: 22
Carbohydrates: 36