Golden Herb Chicken With Sweet Potato Hash Recipe

English cuisine · 341 calories

About this recipe

Start your day with a delicious and nutritious breakfast featuring Golden Herb Chicken with Sweet Potato Hash. This English-inspired dish pairs tender, rosemary-seasoned chicken breasts with crispy sweet potato cubes and sautéed spinach for a balanced meal. The chicken brings a rich, savory taste complemented by the natural sweetness of the potatoes and the earthy flavors of spinach. Packed with protein, vitamins, and fiber, this meal is perfect for fueling your day. Experience the satisfying textures and flavors that make this a delightful breakfast option. Easy to prepare in under an hour, it’s ideal for busy mornings or a leisurely weekend brunch. Enjoy a wholesome start to your day with this comforting dish!

Ingredients

  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • - Sweet Potatoes
  • 1 Bunch Spinach Fresh 1 Bunch
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • 100 G Natco Paprika Powder
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Peel and dice the sweet potatoes into small cubes, ensuring uniform sizes for even cooking.
  3. 3. Toss the sweet potatoes with 1 tablespoon of olive oil, paprika, and half the salt and pepper. Spread them evenly on the baking tray.
  4. 4. Bake the sweet potatoes for 20 minutes, stirring halfway through to ensure crisp edges on all sides.
  5. 5. While the sweet potatoes are baking, season the chicken breasts with rosemary, garlic, lemon juice, and the remaining salt and pepper.
  6. 6. Heat the remaining tablespoon of olive oil in a skillet over medium heat and sear the chicken breasts for 2-3 minutes per side until golden brown.
  7. 7. Transfer the chicken breasts to the oven and bake alongside the sweet potatoes for 10 minutes or until fully cooked through.
  8. 8. In the same skillet, sauté the spinach with minced garlic until wilted, about 2 minutes, and season lightly with salt and pepper.
  9. 9. Remove the chicken and sweet potatoes from the oven and let them rest for a couple of minutes.
  10. 10. Plate the dish by arranging the sweet potato hash and sautéed spinach as a base, then slice the chicken and place it on top.
  11. 11. Serve warm and garnish with an optional rosemary sprig or drizzle of olive oil for added flavor.