So, finally some lunch/dinner style recipe for you! I love simplicity when cooking, I don't like to spend time in the kitchen so I always choose and think of meals that are really easy and mainly they give me what I need for my body and fitness goals. Yep, I don't exercise to eat more, I do eat to fuel my body.
However, chicken, sweet potatoes, green beans - lovely ingredients and together they make a very satisfying meal. Grilled chicken breast is for me the most usual ingredient because of macros and because of price. Sweet potatoes are one of my most favourite carbs sources. Especially, if you are dieting, sweet potato is great.
Ingredients for 2 portions
2 chicken breasts
1 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/4 tsp salt
freshly ground pepper
1 Tbsp cooking oil
Roasted Sweet Potatoes
2 sweet potatoes
1 tbsp cooking oil
1/2 tsp cinnamon
pinch cayenne pepper
400g green beans
pinch salt and pepper
Preheat the oven to 200ºc. Wash the sweet potatoes, dry them well, prick their skins a few times with a fork, and slice the sweet potatoes in half lengthwise, then place them on a baking sheet. Drizzle the cooking oil over the potatoes, then use your hands to smear the oil over their entire surface (skin and cut sides), leaving a little bit of oil on the baking sheet under the potatoes to keep them from sticking.
Place the sweet potatoes with the cut side up, then sprinkle with cinnamon, a pinch of cayenne pepper, and a pinch of salt. Flip the sweet potatoes over so they are cut side down, then roast for 45-50 minutes, or until they are soft all the way through and the juices are caramelized and bubbling out of the holes in the skin.
While the sweet potatoes are roasting, prepare the chicken breasts. Combine the spices for the chicken in a small bowl (smoked paprika, garlic powder, cayenne, salt, and freshly ground pepper.
Wash and clean your chicken breasts, then sprinkle the spice mix over both sides. Heat your pan with oil and when is hot enough, add the chicken and cook until they are deeply browned on each side and cooked properly inside. Remove the chicken to a cutting board and let it rest.
While the chicken is cooking, prepare the green beans. Add about one-inch water to a saucepot and place a steaming basket in the pot. Add the green beans to the basket, place a lid on top, and place them over medium-high heat. Allow the water to come up to a boil and steam the green beans for 7-10 minutes, or until they are bright green and only slightly softened.
Remove the green beans from the pot, pour out the water, and place the beans back in the pot without the steaming basket. Stir to coat, then season with a pinch of salt and pepper.
Slice the chicken breasts into strips. Serve with steamed beans and cinnamon baked sweet potato. Serve immediately or refrigerate and reheat later.
Macros For Portion