Sweet potato and chicken pan-fry

Post-workout sweet potato and chicken pan-fry with chicken breast, red pepper and baby spinach – hearty, balanced and quick to make in the pan.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 550 kcal per serving
• Protein: 45 g
• Fat: 12 g
• Carbs: 65 g

Ingredients

• 200g chicken breast
• 1 handful of baby spinach
• 1 sweet potato
• 1 tbsp olive oil
• 1 red pepper
• Pepper
• Salt
• 1 tsp paprika

Method

You’ll need: frying pan

1. Heat the olive oil in a large frying pan and fry the diced sweet potato over a medium heat until it softens and takes on a little colour.
2. Add the diced chicken and brown it all over until golden on the outside and almost cooked inside.
3. Stir in the red pepper, sweet paprika, salt and pepper and keep cooking until the pepper is soft but still has a little bite.
4. Scatter the baby spinach over the pan, turn off the heat and let the spinach wilt briefly in the residual heat.
5. Taste everything again and give it a quick mix so the spices are evenly distributed.
6. Serve hot straight away.

Good to know

When you want something filling and down to earth after training, this pan-fry is just right. Warm, well-spiced and uncomplicated – with no fuss.

Swaps

Chicken breast → turkey breast (similar protein content, a little milder in flavour) Sweet potato → squash (milder, but still pleasantly sweet) Baby spinach → chard (just as versatile, a little stronger in flavour) Olive oil → avocado oil (stable at high heat and mild, not a seed oil)

Allergens

The dish contains none of the typical major allergens, apart from a possible individual sensitivity to peppers or spinach; it is usually well suited to children, and fine during pregnancy as long as the chicken is cooked all the way through.

Frequently asked questions

What do sweet potatoes contain nutritionally?

Sweet potatoes mainly provide complex carbohydrates, fibre and beta-carotene, a precursor of vitamin A. They also contain smaller amounts of potassium and vitamin C.

What should I know about baby spinach, raw or lightly cooked?

It contains folate and vitamin K, among other things, but also oxalates, which can matter for sensitive people.

Why are red peppers so interesting nutritionally?

Red peppers are among the vegetables with the most vitamin C. They also contain carotenoids, plant pigments that are partly responsible for their strong colour.

Which fats does olive oil provide in this recipe?

Olive oil mainly contains monounsaturated fatty acids, especially oleic acid. It also contains small amounts of plant compounds such as polyphenols, whose content varies from oil to oil.

Does everyone with a sensitive stomach tolerate paprika well?

Not necessarily – paprika is usually mild, but with a very sensitive stomach or histamine issues people react differently. When it comes to tolerance, the picture here is more individual than clear-cut.

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