Moroccan Chicken with Sweet Potato Mash and Green Beans
Nutrition per serving
| Calories | 462 kcal |
| Protein | 42.8 g |
| Carbs | 40.5 g |
| Fats | 15.4 g |
| Saturated Fat | 3.1 g |
| Monounsaturated Fat | 7.9 g |
| Polyunsaturated Fat | 2.8 g |
| Sugars | 12.2 g |
| Fiber | 10.8 g |
| Sodium | 486 mg |
Ingredients
| Beans, Green Snap | |
| Chicken Thigh | |
| Lemon | |
| Cinnamon | |
| Cumin Powder | |
| Chopped Tomatoes (canned) | |
| Olive Oil | |
| Sweet Potato |
Preparations
1. Top and tail the green beans.
1. Top and tail the green beans.
2. Slice the chicken thigh into even strips.
3. Zest/juice a ¼ of a lemon.
Cooking Instructions
1. Place the sweet potatoes in a saucepan of boiling water over the hob. Boil for about 25 minutes, until very soft. Once cooked, drain and mash using the back of a fork.
1. Place the sweet potatoes in a saucepan of boiling water over the hob. Boil for about 25 minutes, until very soft. Once cooked, drain and mash using the back of a fork.
2. In a non-stick pan, heat ½ a tbsp of olive oil over medium heat. Sprinkle a pinch of salt over the chicken strips and cook for about 2-3 minutes until browned. Add the cinnamon, cumin, tinned tomatoes, a tsp of lemon juice and a pinch of lemon zest. Stir everything together, then add the green beans. Cook the mixture, uncovered for 5 minutes or until the green beans are tender.
3. Serve in a bowl on top of the sweet potato mash.