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Low carb, ready in 15 min!
Ready in 25 minutes

Chicken Breasts & Red Thai Sweet Potato Mash

with Zucchini & Crispy Onions

Cooking time

25 minutes




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
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
6 g
1460 mg
Total Carb
39 g
11 g
47 g
7 g
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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.
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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.
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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.
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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.
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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.
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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.