Chicken Breasts & Red Thai Sweet Potato Mash
with Zucchini & Crispy Onions
Cooking time
25 minutes
Servings
2/4
Calories
490 /serving
You’ll be seeing red... and orange! You’re eating in Technicolor when boiled-to-tender chunks of sweet potatoes meet our vibrant red curry paste (tip: heat it up first to release the full impact). As for the taste, well, that sugar-lovin’ root vegetable amped up with a rich and spicy palate is heavenly. Round out the look with seared chicken breasts, sautéed zucchini and a flurry of crispy onions for finely textured contrast.
We will send you:
- 2 Chicken breasts (high-protein serving)
- 1 Zucchini
- 300g Diced sweet potatoes
- 5.5g Crispy onions
- 18g Red curry paste
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Shrimp
You will need:
Medium pot
Large pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
6 g
Sodium
1460 mg
Total Carb
39 g
Sugars
11 g
Protein
47 g
Fibre
7 g
Preparation
Cook the chicken
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Start the mash
Meanwhile, add the sweet potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
Sauté the zucchini
Meanwhile, thinly slice the zucchini into rounds. In the reserved pan, heat a drizzle of oil on medium-high. Sauté the zucchini and remaining spices, 3 to 4 min., until slightly browned and softened. Transfer to a plate and reserve the pan.
Cook the curry paste
In the same pan, heat a drizzle of oil on medium. Cook the curry paste, stirring frequently, 1 to 2 min., until fragrant.
Finish the mash
Off the heat, to the pot of sweet potatoes, add the curry paste (add ½ for medium spicy) and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
Divide the mash between your plates. Top with the chicken (slice beforehand if desired) and zucchini. Garnish with the crispy onions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
