A complete menu for all the family to enjoy. Pan-fried chicken breast fillets are served with a melange of carrots and sweet potatoes, delicious thanks to a hint of ginger. Healthy, colourful and delicious!
2 people made this
2 tablespoons olive oil
4 skinless chicken breast fillets
salt and ground black pepper
1 shallot, finely chopped
6 carrots, sliced into rounds
1 (2cm) piece root ginger, finely chopped
20g salted butter
2 sweet potatoes, peeled and cubed
3 sprigs thyme
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Method Prep:20min › Cook:20min › Ready in:40min
Heat 1 tablespoon of the olive oil in a nonstick pan over high heat. Add the chicken breast fillets, season well and brown them on both sides, about 10 minutes, then lower the heat and continue cooking for about 10 minutes.
While the chicken is cooking, heat the remaining tablespoon of olive oil over low heat in another frying pan, and cook and stir the shallot for 5 minutes. Stir in the carrots and ginger, season to taste, and cook for about 15 minutes.
Meanwhile, melt the butter in another frying pan over medium heat and add the sweet potatoes. Continue cooking till the sweet potatoes are tender, stirring occasionally, about 10 minutes.
Assemble the chicken, carrots and sweet potatoes on a serving platter and place the thyme sprigs on the chicken.