Pan-Fried Paprika Chicken with Sweet Potatoes
Nutrition per serving
Calories | 420 kcal |
Protein | 31.2 g |
Carbs | 21 g |
Fats | 23.9 g |
Saturated Fat | 3.6 g |
Monounsaturated Fat | 15.7 g |
Polyunsaturated Fat | 2.9 g |
Sugars | 6.2 g |
Fiber | 5.1 g |
Sodium | 100 mg |
Ingredients
Chicken Breast | |
Sweet Potato | |
Green Beans (snap beans) | |
Paprika | |
Olive Oil |
Preparations
1. Preheat the oven to 220 C (430 F)
1. Preheat the oven to 220 C (430 F)
2. Chop the potatoes into bite-sized pieces with the skin on.
3. Top and tail the green beans.
Cooking Instructions
1. Place the potatoes onto a baking tray with a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt (optional) and pepper and cook near the top of the oven for about 15 minutes until tender and crispy
1. Place the potatoes onto a baking tray with a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt (optional) and pepper and cook near the top of the oven for about 15 minutes until tender and crispy
2. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book.Place the chicken breast between cling-film and gently beat with a rolling pin until about 1cm thick.
3. In a non-stick pan, heat ½ a tbsp of olive oil over medium-high heat. Sprinkle over the paprika along with a pinch of salt (optional) and pepper over the chicken and cook in the pan for about 4 minutes on each side until cooked through/no longer pink in the middle.
4. Steam the green beans in a small amount of water (1/2-inch of water) for 3-5 minutes until tender but crisp.
5. Serve the chicken on top of the potatoes and green beans.