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🍽️ Fried Chicken Breast with Sweet Potato Puree and Tomato-Mint Salsa

576 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• chicken breast fillets 600 g
• oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• sweet potatoes 2 pc.
• shallots 2 pc.
• vine tomatoes 8 pc.
• mint, fresh 20 g
• sugar pinch
• olive oil 1 tbsp
• balsamic vinegar, light 1 tsp
• butter 4 tbsp

Instructions

1. 1. Peel the garlic and chop finely. Rinse the chicken breast, pat dry with kitchen paper and halve lengthwise. In a bowl, mix garlic, chicken, 1 tsp oil and 3 pinches each of salt and pepper, then set aside to marinate.
2. 2. Wash the sweet potatoes, peel and cut into approx. 2 cm cubes. Bring the cubes to the boil in a pot of salted water and cook until tender over medium heat for approx. 15 minutes.
3. 3. Cut the shallots in half, peel and dice finely. Rinse the tomatoes, remove the stems and cut into approx. 1 cm pieces. Heat 1 tbsp oil in a pan over medium to high heat and fry the chicken for approx. 10–12 minutes on all sides, turning occasionally.
4. 4. In the meantime, wash the mint, shake dry, pluck the leaves and chop finely. Mix mint, shallot cubes and tomatoes in a bowl. Season the tomato-mint salsa with salt, pepper, sugar, olive oil and balsamic vinegar.
5. 5. Drain the sweet potatoes, add 4 tbsp butter and mash into puree with a potato masher. Season with salt and pepper. Plate the chicken, sweet potato puree and tomato-mint salsa. Enjoy your meal!

Nutrition per serving

• kcal: 576
• Protein: 36 g · Fett/Fat: 31 g · Carbs: 41 g