Ingredients
- chicken breast 130 g
- sweet potato 180 g
- cabbage 120 g
- carrot 50 g, optional
- olive oil 8 g
- lemon juice 1–2 tsp or vinegar, optional
- salt
- pepper
Instructions
- Preheat the oven to 200°C.
- Peel the sweet potato and cut it into cubes or thicker slices. Place it on a tray lined with baking paper, drizzle with some of the olive oil and season with salt and pepper.
- Bake the sweet potato for about 20–25 minutes, until tender and lightly browned around the edges.
- Season the chicken breast with salt and pepper, then cook on the grill or in a grill pan until well seared and lightly browned on both sides. After cooking, let it rest for 2 minutes, then slice it.
- Finely chop the cabbage. If using carrot, grate it and mix it with the cabbage.
- Add the remaining olive oil and, if desired, a little lemon juice or vinegar over the salad. Mix well so the salad stays crisp and fresh.
- Plate the chicken breast, baked sweet potato and crispy coleslaw.
- Serve the dish immediately.
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