Name: Crispy Sweet Potato with Basil Chicken Salad
Yield: 1283.2 grams
Ingredients: 2 sweet potatoes, raw, chopped (260 g); 5 cups of baby spinach leaves, raw (150 g); 2 tomatoes, diced (364 g); 1/2 avocado, chopped (101 g); 1 tbsp Italian herb (3 g); 300 grams of chicken breast, cut into strips; 1 tsp of coconut oil (5 g); 1/3 cups of l basil leaves, chopped (8 g); 2 cloves of garlic,crushed (6 g); 1/4 cup of lemon juice,(61 g); 2 tbsp of olive oil, (27 g)

Ingredients

or2 sweet potatoes, raw, chopped (260 g)

or5 cups of baby spinach leaves, raw (150 g)

or2 tomatoes, diced (364 g)

or1/2 avocado, chopped (101 g)

or1 tbsp Italian herb (3 g)

or300 grams of chicken breast, cut into strips

or1 tsp of coconut oil (5 g)

or1/3 cups of l basil leaves, chopped (8 g)

or2 cloves of garlic,crushed (6 g)

or1/4 cup of lemon juice,(61 g)

or2 tbsp of olive oil, (27 g)

Preparation

Preheat oven to 180 degrees and line a baking tray with baking paper. Add the sweet potato to the tray and season with salt, pepper and Italian herbs. Bake in the oven for 25 minutes. Remove the tray from the oven and set aside

Heat coconut oil in a non-stick fry pan over medium temperature and cook the chicken breast with the basil and garlic for 7 minutes

Combine the spinach, tomato, avocado, chicken and sweet potato in a salad bowl

Separately combine the dressing ingredients together and pour over the salad

Divide the salad into three meals. Serve one and refrigerate the remaining meals as leftovers

Nutritional information

	Per 100 g	Per portion (428 g)	% DRI
Energy	97 kcal	416 kcal	21 %
Fat	4 g	19 g	30 %
Fatty acids, total saturated	1 g	4 g	22 %
Cholesterol	24 mg	104 mg	35 %
Sodium	35 mg	149 mg	6 %
Carbohydrate	7 g	30 g	10 %
Sugars	2 g	8 g
Fiber	2 g	8 g	32 %
Protein	8 g	35 g

Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

Crispy Sweet Potato with Basil Chicken Salad

Thursday, August 29, 2019