Peel the sweet potato, cut it into pieces and cook it in salted water until soft. Meanwhile, cut the broccoli into florets.
Steam the broccoli until tender-crisp. Pat the chicken breast dry and season it with salt, pepper and rosemary.
Drain the sweet potato and mash it with the almond milk until creamy. Season to taste with a little salt and pepper.
Heat the olive oil in a frying pan and fry the chicken breast over a medium to high heat until golden brown. Let it rest briefly so it stays juicy.
Add a little more salt to the broccoli if needed and give the mash a final smooth stir. Slice the chicken breast.
Spoon the sweet potato mash onto plates, arrange the chicken on top or alongside and add the broccoli.
Good to know
When you want something uncomplicated that's still really good, this dish is a safe bet. Gentle, satisfying and clear in flavour.
Swaps
Almond milk → coconut milk from a carton or unsweetened oat milk (often a little creamier; oat milk contains gluten unless certified gluten-free); broccoli → green beans (just as much veg, also with fibre); chicken breast → turkey breast (similar protein content, also lean); olive oil → ghee (stable at high heat, stronger flavour).
Allergens
Contains tree nuts (almond milk). Usually suitable for children if mildly seasoned and cooked until soft, and no cause for concern during pregnancy with fresh, fully cooked chicken breast.
