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🍽️ Herb Chicken with Carrot Sweet Potato Puree

487 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 800 g
• Carrots 4 pcs
• Salt pinch
• Chicken breast fillets 600 g
• Zucchini 2 pcs
• Parsley, fresh 20 g
• Thyme, fresh 5 g
• Olive oil 1 tbsp
• Pepper, black ground pinch
• Oil 4 tbsp
• Café de Paris 2 tsp
• Cream cheese, plain 100 g

Instructions

1. 1. Thoroughly wash the sweet potatoes and carrots.
2. 2. Peel the vegetables and cut them into small cubes.
3. 3. Place the cubes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to medium and cover the pot.
6. 6. Simmer the vegetables for about 20 minutes.
7. 7. Rinse the chicken meat under cold water.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Season the meat with salt.
10. 10. Let the meat rest at room temperature for a short time.
11. 11. Wash the zucchini and cut off the ends.
12. 12. Grate the zucchini coarsely into a bowl.
13. 13. Generously salt the grated zucchini.
14. 14. Set the zucchini aside.
15. 15. Wash the parsley and thyme.
16. 16. Shake the herbs dry.
17. 17. Pluck the leaves from the stems.
18. 18. Finely chop the herbs.
19. 19. Place the herbs in a bowl.
20. 20. Mix the herbs with olive oil and pepper.
21. 21. Heat 2 tablespoons of oil in a pan over high heat.
22. 22. Fry the chicken meat for about 2 minutes until golden brown.
23. 23. Pour the herb oil over the meat.
24. 24. Turn the meat in the pan.
25. 25. Remove the pan from the stove.
26. 26. Cover the pan with a lid.
27. 27. Let the meat cook with the lid closed for approx. 5 minutes.
28. 28. Remove the chicken from the pan.
29. 29. Place the meat on a large plate.
30. 30. Cover the meat with aluminum foil.
31. 31. Heat another 2 tablespoons of oil in the pan over high heat.
32. 32. Squeeze the grated zucchini lightly.
33. 33. Pour off the released water.
34. 34. Fry the grated zucchini with Café de Paris in the pan for about 2-3 minutes.
35. 35. Season the zucchini with salt and pepper.
36. 36. Drain the sweet potatoes and carrots using the lid.
37. 37. Add the cream cheese to the pot.
38. 38. Puree everything finely with an immersion blender.
39. 39. Season the puree with salt and pepper.
40. 40. Plate the herb chicken.
41. 41. Add the sweet potato-carrot puree.
42. 42. Add the zucchini vegetables.
43. 43. Serve the dish.

Nutrition per serving

• kcal: 487
• Protein: 34 g · Fett/Fat: 24 g · Carbs: 42 g