Recipe
Mediterranean Sweet Potato and Poultry Casserole
approx. 60 minutes
4 Persons
670 kcal / 2810 kJ
40 g protein
34 g fat
44 g carbs
Ingredients
| 400 g | chicken breast fillet |
| 2 tbsp | vegetable oil |
| 600 g | American sweet potatoes |
| 1 each | yellow and red pepper |
| 1 – 4 | large courgette |
| 200 g | cherry tomatoes |
| 1 | onion |
| 1 | clove of garlic |
| 1/4 tsp | rosemary, chopped |
| 1/4 tsp | thyme, rubbed |
| salt | |
| freshly ground pepper | |
| 125 g | mozarella |
| 60 g | grated parmesan |
| 200 g | cream |
| chili, ground |
Preparation
- Wash the chicken breast fillet, pat dry, cut into strips, fry in the heated oil for approx. 5 minutes and place in a baking dish. Peel and wash the sweet potatoes, cut into cubes, add to the remaining chicken drippings and fry for about 5 minutes.
- Halve the peppers, remove the seeds and the stalks, wash the peppers and cut them into strips. Wash the courgettes, cut off the ends, halve the courgettes lengthways and slice. Wash the tomatoes.
- Peel the onion and garlic, cut the onion into rings and chop the garlic finely. Add both to the sweet potato cubes with the peppers and courgettes and fry briefly. Season the vegetable mixture and the tomatoes with the rosemary, thyme, salt and pepper, add to the chicken strips in the casserole dish and mix.
- Preheat the oven to 200 °C top/bottom heat (180 °C convection oven). For the glaze, cut the mozzarella into small cubes, mix with the cream and Parmesan and season with the chili, salt and pepper. Spread the glaze over the sweet potato mixture, bake in the preheated oven for 20-25 minutes until golden brown and serve.
Tip:
For a vegetarian version, replace the chicken breast strips with vegetarian roast strips.