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🍽️ Lime Chicken on Baked Sweet Potato with Fresh Tomato Mint Salsa

635 kcal · 30 min · 4 servings

Lime Chicken on Baked Sweet Potato with Fresh Tomato Mint Salsa Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan.
  2. 2. Rinse the sweet potatoes thoroughly.
  3. 3. Cut the sweet potatoes into slices about 2 centimeters thick.
  4. 4. Place the slices on a baking sheet.
  5. 5. Add 2 tablespoons of oil and some salt.
  6. 6. Mix everything well so the potatoes are coated.
  7. 7. Bake the sweet potatoes in the oven for about 20 minutes.
  8. 8. Rinse one lime under running water.
  9. 9. Cut the lime in half.
  10. 10. Squeeze the juice out of the lime.
  11. 11. Rinse the second lime as well.
  12. 12. Slice the second lime into thin rounds.
  13. 13. Take a small bowl.
  14. 14. Add 1 tablespoon of lime juice to the bowl.
  15. 15. Add 1 teaspoon of sugar.
  16. 16. Stir the mixture until the sugar dissolves.
  17. 17. Rinse the chicken meat under cold water.
  18. 18. Pat the meat dry with kitchen paper.
  19. 19. Make cuts about 1 centimeter wide across the meat.
  20. 20. Do not cut all the way through so the meat stays together.
  21. 21. Place the chicken in the lime marinade.
  22. 22. Turn the meat so it is coated on all sides.
  23. 23. Set the meat aside to marinate.
  24. 24. Rinse the spring onions.
  25. 25. Cut off the root ends.
  26. 26. Slice the spring onions into fine rings.
  27. 27. Take a frying pan.
  28. 28. Add 1 tablespoon of oil to the pan.
  29. 29. Heat the oil over high heat.
  30. 30. Add the spring onions to the hot pan.
  31. 31. Fry the onions for about 2 minutes.
  32. 32. Remove the pan from the heat.
  33. 33. Transfer the spring onions into a bowl.
  34. 34. Clean the pan thoroughly.
  35. 35. Rinse the mint under running water.
  36. 36. Shake the mint dry.
  37. 37. Finely chop the mint.
  38. 38. Rinse the tomatoes.
  39. 39. Remove the green stem from the tomato.
  40. 40. Dice the tomato roughly first.
  41. 41. Then chop the tomato finely.
  42. 42. Add the chopped mint to the bowl with the spring onions.
  43. 43. Add the chopped tomato.
  44. 44. Season the salsa with salt.
  45. 45. Season the salsa with pepper.
  46. 46. Add a little sugar.
  47. 47. Mix all ingredients well.
  48. 48. Take the sweet potatoes out of the oven.
  49. 49. Press the potatoes slightly flat with a masher or a fork.
  50. 50. Distribute small pieces of butter on the potatoes.
  51. 51. Place the tray back in the oven.
  52. 52. Roast the potatoes for another 10 minutes.
  53. 53. Take the pan off the heat.
  54. 54. Add 1 tablespoon of oil to the pan.
  55. 55. Heat the oil over high heat.
  56. 56. Take the chicken out of the marinade.
  57. 57. Lightly salt the chicken.
  58. 58. Place the chicken in the hot pan.
  59. 59. Fry the meat on all sides for about 3 minutes until golden brown.
  60. 60. Add the remaining marinade to the pan.
  61. 61. Reduce the heat to low.
  62. 62. Place the lime slices on the chicken.
  63. 63. Cover the pan.
  64. 64. Cook the chicken for about 5 to 7 minutes.
  65. 65. Take the yogurt.
  66. 66. Add Tabasco sauce to the yogurt.
  67. 67. Mix the yogurt and Tabasco well.
  68. 68. Take the sweet potatoes out of the oven.
  69. 69. Place the sweet potatoes on the plates.
  70. 70. Add the lime chicken.
  71. 71. Add the tomato mint salsa.
  72. 72. Add the chili yogurt.
  73. 73. Serve the dish.

Nutrition per serving