If you are looking for something sweet and spicy this yummy paleo recipe is a winner.

Serves: 2

Time: 30 minutes

Level: Easy

Tools:

• chopping board
• knife
• frying pan
• mixing bowl
• saucepan
• blender (optional)

Ingredients:

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

Method:

1. 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.
2. Place your chicken breast, spices, salt, garlic  and pepper,  1 tbsp of olive oil in a mixing bowl and combine. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve your sliced chicken over your sweet potato mash and drizzle with herb salsa!