An easy and delicious everyday dish that’s both filling and full of flavour. A great way to add extra protein for a balanced meal during a busy week.
Main INGREDIENTS
- Chicken
Ingredients
Method
Ingredients
- 2 chicken breasts
- 400 g sweet potato
- 1 red onion
- 1 broccoli
- 200 g cottage cheese 4%
- 1 tsp Dijon
- 1 lemon
- 1 clove of garlic
- 50 ml milk
- 3 tbsp white vinegar
- 1 tbsp maple syrup
- 3 tbsp water
- Salt and pepper
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Method
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1Preheat the oven to 180°C (fan-assisted with grill).
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2Bring a casserole of lightly salted water to a boil.
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3Peel and cut the red onion into slices. Place the slices in a bowl with 2 tbsp white vinegar, maple syrup and water and let them marinate.
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4Peel and slice the sweet potatoes into sticks. Toss them with 1 tbsp olive oil, salt and pepper, spread them out on a baking tray, and bake for 25–30 minutes until golden and cooked through. Turn the sweet potatoes halfway.
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5Season the chicken breasts with salt and pepper and place them skin-side down in a lightly oiled cold pan. Turn the heat to medium and cook skin-side down for about 6 minutes, until the skin is nicely golden and the sides of the chicken breasts look cooked. Turn the breasts over and cook for a further 6–7 minutes, until the chicken is cooked through and firm but still juicy.
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6Blend cottage cheese, milk, finely grated lemon zest, lemon juice, vinegar, ½ tsp salt, pepper, and crushed garlic until smooth. Season with salt, pepper, and vinegar to taste.
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7Cut the broccoli into bite-sized pieces and blanch for about 1 minute, until tender yet still bright green. Drain and briefly cool under cold running water.
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8Toss the sweet potato with the marinated onions.
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9Arrange the chicken breast, sweet potato, and broccoli with the lemon-garlic protein dip.
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10TIP: The dip lasts up to 5 days in the fridge.
