(RECIPE) Paprika Chicken with Spicy Sweet Potato Salad
Prep time
Cook time
Total time
Serves: 2 Servings
  • 1 Large Sweet Potato (peeled & cut into chunks)
  • Olive Oil
  • 2 Gold Standard Nutrition Chicken Breasts (sliced)
  • Handful of Cherry Tomatoes (quartered)
  • 3-4 Roasted Red/Yellow Peppers (halved)
  • 200g Red Kidney Beans (drained)
  • 2 teaspoons Paprika
  • 2 teaspoons Herbes de Provence
  • 1 teaspoon Mild Chilli Powder
  • Baby Spinach Leaves
  1. Start by boiling the sweet potato chunks on a medium-high heat for 15 minutes until soft.
  2. With 5 minutes left heat a few tablespoons of olive oil in a large frying pan on a medium heat, then add the sliced chicken and cook for 3-5 minutes.
  3. Add the cherry tomatoes, roasted peppers and kidney beans along with the paprika, herbes de provence and chilli powder and cook everything for a further 5 minutes, stirring regularly.
  4. Meanwhile drain the sweet potato chunks and add them to the frying pan.
  5. Add a handful of the spinach leaves to two large bowls and then add the frying pan contents and serve.
Recipe by Food & Fitness Always at http://foodandfitnessalways.com/recipe-paprika-chicken-spicy-sweet-potato-salad-4799/