Body

Nutritional information per serving

Energy - 374 kcal

Protein - 33g

Carbohydrate - 30g

Fat - 12g

 

1. Preheat oven at 200 degrees.

2. Chop the sweet potato into small cubes and spread onto a baking tray, mixed well with tbsp. paprika, 1 tsp. rapeseed oil and season with salt and pepper. Bake in the oven for 15 mins, turning once after 10 mins.

3. Whilst the sweet potato is baking, finely slice the chorizo into cubes and chicken breast into strips. Heat a tsp. rapeseed oil into a frying pan and cook the chicken and chorizo with a good crack of pepper over a medium heat for 10 mins or until cooked through.

4. Cut the beetroot into small cubes and scatter onto a plate with the salad leaves and sliced cherry tomatoes.

5. Top the salad with the chicken, chorizo and sweet potato.

Method

1. Preheat oven at 200 degrees.

2. Chop the sweet potato into small cubes and spread onto a baking tray, mixed well with tbsp. paprika, 1 tsp. rapeseed oil and season with salt and pepper. Bake in the oven for 15 mins, turning once after 10 mins.

3. Whilst the sweet potato is baking, finely slice the chorizo into cubes and chicken breast into strips. Heat a tsp. rapeseed oil into a frying pan and cook the chicken and chorizo with a good crack of pepper over a medium heat for 10 mins or until cooked through.

4. Cut the beetroot into small cubes and scatter onto a plate with the salad leaves and sliced cherry tomatoes.

5. Top the salad with the chicken, chorizo and sweet potato.

Ingredients

  • 200g chicken breast (raw weight)
  • 30g chorizo
  • 200g sweet potato (raw weight)
  • 2 tsp. rapeseed oil (or similar)
  • Tbsp. paprika
  • Mixed salad leaves
  • 8-10 cherry tomatoes
  • 1 beetroot
Message Danny
Send Danny a message...

Please check your spam/junk mail for my response, or add the domain webber-nutrition.co.uk as a trusted domain in your email settings.