Paprika Chicken Breast With Sweet Potato Mash And Spicy Salsa
If you are looking for something sweet and spicy this yummy paleo recipe is a winner.
Time: 30 minutes
- chopping board
- frying pan
- mixing bowl
- blender (optional)
Sweet potato mash:
- 1 large sweet potato, peeled and cubed
- 2 garlic cloves whole
- Plant based milk
- 1 tbsp of olive oil or butter
- 2 boneless chicken breasts
- 1 ½ tsp of paprika
- 1tsp of cumin
- Olive oil
- Salt and pepper
- One garlic clove minced
- Small handful of cherry tomatoes halved and finely chopped
- 1 tbsp of chimichurri
- Handful of parsley, finely chopped
- Handful of coriander, finely chopped
- Juice of ½ a lemon
- Optional step for extra tender chicken: Place your chicken breast between 2 pieces of cling film and bash with a rolling pin or mallet to thin out.
- Place your chicken breast, spices, salt, garlic and pepper, 1 tbsp of olive oil in a mixing bowl and combine. Set aside.
- Boil your cubed sweet potato and 2 whole garlic cloves in a saucepan of salted water for 10 minutes until soft. Once cooked, drain and leave to steam dry for a few minutes.
- Whilst the potato is cooking make the salsa. Add all the ingredients into a mixing bowl and stir well until you have a loose yet chunky consistency. Add more oil or lemon juice if necessary.
- Heat a pan over medium high heat with a good glug of olive oil. Once hot and in your marinated chicken breast. Fry for around 4 minutes each side until golden. Once cooked, transfer to a chopping board and cut into thin slices.
- Meanwhile, add your sweet potato, cooked garlic cloves, splash of milk, 1 tbsp of oil to a blender and blend into a smooth consistency (can do this by hand with a potato masher). Season to taste and set aside.
- Serve your sliced chicken over your sweet potato mash and drizzle with herb salsa!
Tip: If you are feeling extra lazy, replace the herb salsa with a drizzle of chimilove chimichurri.