Plant chicken breast with sweet potato fries and green beans salad

2
Persons
25
Minutes

Ingredients

  • 300 g sweet potato
  • 200 g green beans
  • 2 branches of thyme & somewhat extra to garnish
  • 1/2 lemon
  • 125 g of cherry tomatoes
  • 1/2 red onion
  • 50 g rucola
  • 2 tbsp of balsamic vinaigrette
  • Olive oil, pepper and salt

Preparation

  1. Prepare the sweet potato fries according to the packet instructions.
  2. Bring a pan with plenty of water and a pinch of salt to the boil. Clean the green beans and cut them in half. Blanch the beans al dente in 6 minutes. Drain and rinse under cold running water. Let it drain.
  3. Heat 3 tablespoons of olive oil in a frying pan and fry the fillets for 5 minutes until brown.
  4. Slice the lemon and add halfway through with the thyme to the chicken breasts. Season the fillets with salt and pepper to taste.
  5. Halve the cherry tomatoes and cut the red onion into thin slices. Mix with the rucola, the green beans and the balsamic vinaigrette. Season with salt and pepper to taste.
  6. Serve the chicken breasts with the salad and sweet potato fries and garnish with extra thyme.

Enjoy your meal!

  • – You prepare it with

    Plant-Based Chicken Breast

    Usp Leaf
    Source of protein
    Usp Leaf
    High in fibre
    Usp Leaf
    Source of iron and vitamin b12
    Heat oil in a pan. Pan fry at medium heat for at least 7 minutes. Turn regularly.
    Heat in a pre-heated air fryer for at least 6 minutes at 200°C.
    Heat in a pre-heated oven for at least 7 minutes at 225°C.
    Bekijk het product: Plant-Based Chicken Breast

    View the product

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