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Breanna Bourke
Asian poached chicken and puffed sweet potato
Baked sweet potato from the oven filled with cottage cheese and served with bok choy, broccoli and chicken.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the unpeeled potatoes in length. Place each half on a piece of aluminum foil and fold the foil closed.
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Put garlic on a baking sheet with the unpeeled toe and puff for approx. 30 minutes in the middle of the oven.
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After 25 minutes, check that the potatoes are cooked by puncturing with a fork. If it easily comes out again, the potatoes are done.
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Meanwhile cut the broccoli into florets, peel the stalk and cut into slices. Cook the broccoli in 6 minutes until al dente.
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Cut the bok choy into 2 cm pieces and put in a colander. Drain the broccoli on it, so that the bok choy cooks a little by the cooking liquid.
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Meanwhile, peel the ginger and cut finely. Mix the soy sauce with the ginger and sesame oil. Mix through the broccoli and pak choi.
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Heat the sunflower oil in a frying pan. Halve the chicken fillets in the length and bake them for 10-12 min. Turn regularly.
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Brush them after 8 min. With the sambal manis and fry for a few minutes on low heat.
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Take the potatoes and garlic out of the oven. Squeeze the garlic out of the skin, mix well and mix with the cottage cheese.
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Season with pepper and salt. Carefully remove the potatoes from the foil.
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Remove the crumbs and mix with the cottage cheese. Scoop the mixture back into the potatoes.
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Divide the chicken, potatoes and broccoli salad over the plates.
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Nutrition
495Calories
Sodium0% DV1.120mg
Fat18% DV12g
Protein62% DV31g
Carbs20% DV59g
Fiber44% DV11g
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