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🍽️ Crispy BBQ Chicken Bowl with Sweet Potatoes

540 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 3 pcs.
• Oil 4 tbsp.
• Salt 1 pinch
• Pepper, black ground 1 pinch
• Organic limes 1 pcs.
• Garlic cloves 1 pcs.
• Chicken breast fillets 600 g
• Rose paprika 1 tsp.
• Chili, ground 0.5 tsp.
• Cumin 1 tsp.
• Mustard 1 tsp.
• Cabbage 0.5 pcs.
• Carrots 2 pcs.
• Parsley, fresh 10 g
• Honey 1 tsp.
• Pickles 100 g
• Fried onions 2 tbsp.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
2. 2. Wash the sweet potatoes thoroughly under running water.
3. 3. Cut the sweet potatoes into small cubes of about one centimeter in size.
4. 4. Place the cubes on a baking tray lined with baking paper.
5. 5. Add two tablespoons of oil, salt, and pepper, and mix everything well.
6. 6. Bake the sweet potatoes in the oven for about 20 minutes until they are crispy.
7. 7. Wash the lime under warm water.
8. 8. Grate about one teaspoon of the green zest finely.
9. 9. Squeeze the juice out of the lime.
10. 10. Peel the garlic and chop it finely.
11. 11. Wash the chicken meat and pat it dry with kitchen paper.
12. 12. Cut the chicken meat into strips about two centimeters wide.
13. 13. Place the chicken strips in a bowl.
14. 14. Add the chopped garlic, paprika powder, lime zest, chili powder, cumin, and pepper.
15. 15. Mix the ingredients well so that the meat is seasoned evenly.
16. 16. Halve the white cabbage lengthwise.
17. 17. Remove the hard core in the center.
18. 18. Remove the outer leaves of the cabbage.
19. 19. Cut the white cabbage into thin strips.
20. 20. Peel the carrots.
21. 21. Cut off the ends of the carrots.
22. 22. Grate the carrots coarsely using a grater.
23. 23. Wash the parsley and shake it dry.
24. 24. Pluck the parsley leaves from the stems.
25. 25. Chop the parsley leaves coarsely.
26. 26. Place the cut white cabbage and grated carrots in a large bowl.
27. 27. Add salt and honey.
28. 28. Knead the mixture well to combine the ingredients.
29. 29. Add mustard and the lime juice.
30. 30. Mix everything well together.
31. 31. Season the sauce with salt and pepper to taste.
32. 32. Fold in the chopped parsley into the coleslaw.
33. 33. Season the marinated chicken strips with a little salt.
34. 34. Heat two tablespoons of oil in a large pan over medium to high heat.
35. 35. Fry the chicken strips for about five minutes until crispy.
36. 36. Take a large serving bowl.
37. 37. Place the baked sweet potatoes in the bowl.
38. 38. Add the coleslaw.
39. 39. Place the fried BBQ chicken on top.
40. 40. Serve the bowl with pickles and fried onions.
41. 41. Enjoy your meal!

Nutrition per serving

• kcal: 540
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 49 g