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Chef's Special: Roasted Chicken with Grilled Vegetables and Sweet Potato Puree

A delicious and healthy main course full of delightful flavors. The roasted chicken is perfectly complemented by the creamy sweet potato puree and crispy grilled vegetables. This dish is not only delicious, but also easy to make. So, no stress!

Preparation Time
45 min
Difficulty
Gemiddeld
Servings
4

Ingredients

  • 4 organic chicken breasts
  • 2 large sweet potatoes
  • 4 carrots
  • 2 zucchinis
  • 4 tablespoons olive oil
  • 2 teaspoons dried rosemary
  •  Salt and pepper to taste
  • 4 cloves of garlic
Nutritional Facts
fat 20g
kcal 650
carbs 70g
protein 45g

Instructions

  1. 1 Preheat the oven to 200 degrees.
  2. 2 Peel and dice the sweet potatoes. Cook them in a pan of water for 15-20 minutes until tender.
  3. 3 While the potatoes are cooking, slice the carrots and zucchinis. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, rosemary, salt, and pepper.
  4. 4 Coat the chicken breasts with the remaining 2 tablespoons of olive oil, salt, and pepper. Place them on a separate baking sheet.
  5. 5 Place both baking sheets in the oven. Roast the chicken for about 20-25 minutes until cooked through, and the vegetables for about 15-20 minutes until crispy.
  6. 6 Drain the sweet potatoes and mash them with garlic. Season with salt and pepper.
  7. 7 Serve the roasted chicken with the sweet potato puree and grilled vegetables. Enjoy!