Heat oven to 180 degrees C.
Peel and chop the sweet potato into 2cm cubes. Coat with half of the olive oil, season with black pepper and cook in oven for 35 minutes, until cooked through with a crispy edge.
Ten minutes before the potatoes are done, heat remaining half of olive oil and cook chicken strips until golden brown.
Add the cream and dried tarragon to the pan with chicken and cook until heated through.
Serve with steamed asparagus and sweet potato wedges
Don't make your cubes too small. You could par-boil if you wish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (422g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 621 (74%)|
|Amt Per Serving||% DV|
|Total Fat 69g||92 %|
|Saturated Fat 34.1g||171 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 274.7mg||85 %|
|Sodium 199.3mg||7 %|
|Potassium 811.8mg||21 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 19.5g|
|Protein 33.2g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 842
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