Roasted Sweet Potato & Chicken

Golden sweet potato shares a plate with pan-fried chicken breast, spiced with NOMU Roast Rub. An intricate, refreshing, & colourful salad of plump peas, seedless cucumber half-moons, sharp radish, crunchy greens & bell pepper is coated in a tasty dijon mustard-infused vinaigrette.

Roasted Sweet Potato & Chicken

with a cucumber & bell pepper salad

4.9

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Roasted Sweet Potato & Chicken
  1. ROAST

    Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

  2. Peas

    Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.

  3. Chicken

    Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. JUST BEFORE SERVING

    Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the rinsed leaves, the plumped peas, the sliced radish, the sliced peppers, the sliced cucumber, the Vinaigrette, and season.

  5. DINNER IS READY

    Plate up the roasted sweet potato, side with the cooked Chicken, and the loaded fresh salad. Enjoy, Chef!

  1. ROAST

    Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

  2. Peas

    Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.

  3. Chicken

    Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. JUST BEFORE SERVING

    Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the rinsed leaves, the plumped peas, the sliced radish, the sliced peppers, the sliced cucumber, the Vinaigrette, and season.

  5. DINNER IS READY

    Plate up the roasted sweet potato, side with the cooked Chicken, and the loaded fresh salad. Enjoy, Chef!

  1. ROAST

    Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

  2. Peas

    Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.

  3. Chicken

    Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. JUST BEFORE SERVING

    Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the rinsed leaves, the plumped peas, the sliced radish, the sliced peppers, the sliced cucumber, the Vinaigrette, and season.

  5. DINNER IS READY

    Plate up the roasted sweet potato, side with the cooked Chicken, and the loaded fresh salad. Enjoy, Chef!

  1. ROAST

    Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

  2. Peas

    Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.

  3. Chicken

    Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. JUST BEFORE SERVING

    Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the rinsed leaves, the plumped peas, the sliced radish, the sliced peppers, the sliced cucumber, the Vinaigrette, and season.

  5. DINNER IS READY

    Plate up the roasted sweet potato, side with the cooked Chicken, and the loaded fresh salad. Enjoy, Chef!

Frequently Asked Questions

What is the preparation time for Roasted Sweet Potato & Chicken?

The preparation time for Roasted Sweet Potato & Chicken with a cucumber & bell pepper salad is between 25 and 40 minutes.

What is the total time required to make Roasted Sweet Potato & Chicken with a cucumber & bell pepper salad?

The total time required to make Roasted Sweet Potato & Chicken with a cucumber & bell pepper salad is between 40 and 55 minutes.

How many servings does Roasted Sweet Potato & Chicken provide?

4 servings

What are the main ingredients in Roasted Sweet Potato & Chicken?

Bell Pepper, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, NOMU Roast Rub, Peas, Radish, Salad Leaves, Sweet Potato Chunks, Vinaigrette

What is the nutritional information of Roasted Sweet Potato & Chicken?

Calories: 469, Carbs: 57 grams, Fat: grams, Protein: 44.1 grams, Sugar: 24 grams, Salt: 529.1 grams

How do I prepare Roasted Sweet Potato & Chicken?

DINNER IS READY: Plate up the roasted sweet potato, side with the cooked chicken, and the loaded fresh salad. Enjoy, Chef! JUST BEFORE SERVING: Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half-moons. In a bowl, combine the rinsed leaves, the plumped peas, the sliced radish, the sliced peppers, the sliced cucumber, the vinaigrette, and season. CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste with NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. ROAST: Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Roasted Sweet Potato & Chicken?

Bell Pepper, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, NOMU Roast Rub, Peas, Radish, Salad Leaves, Sweet Potato Chunks, Vinaigrette

How many calories does Roasted Sweet Potato & Chicken have?

469 calories

How much fat content does Roasted Sweet Potato & Chicken have?

grams

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