Coconut sweet potato with tender chicken breast

Prepare this delicious recipe in just a few steps. Try it now.

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Ingredients for 4 servings
1 Onion, chopped
300g Broccoli, prepared
500g Sweet potatoes, cut into 1 cm cubes
1 Chilli pepper, red, chopped
2 Spring onions, cut into rings
4 Breasts of chicken
2 tbs. HOLL rapeseed oil
2 Tomatoes
4 dl Coconut milk
60g Cashew kernels
1 Lime
Salt, to taste


  1. Rinse the meat, dab dry and cut into thin strips. Heat the oil in a pan and fry the meat vigorously, thereby turning every now and again. Remove from the pan.
  2. In the same pan, fry the sweet potato, broccoli and onion for 2-3 minutes, thereby turning. Add the tomatoes and coconut milk. Bring to the boil and then simmer for approx. 8 min. over a low heat until the vegetables are almost done. In the meantime, toast the cashew kernels in a small dry pan until golden brown, and allow to cool. Add the meat to the vegetables and heat through again. Season with lime juice and salt.
  3. Mix the cashews with the spring onion and chilli and sprinkle over the stew. Serve.

Nutritional value per portion
  • kcal: 574.9
  • Protein: 38,7g
  • Carbohydrate: 31,9g
  • Fat: 30,6g


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