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
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)
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 gPer portion (428 g)% DRI
Energy97 kcal416 kcal21 %
Fat4 g19 g30 %
Fatty acids, total saturated1 g4 g22 %
Cholesterol24 mg104 mg35 %
Sodium35 mg149 mg6 %
Carbohydrate7 g30 g10 %
Sugars2 g8 gremove
Fiber2 g8 g32 %
Protein8 g35 gremove