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Le Chaudron recipe

Bowl poulet patate douce épinards

Chicken, sweet potato and spinach bowl

⏱ 35 minServes 2Easy390 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 200 g (7 oz)chicken breast
  • 1sweet potato
  • 150 g (5 oz)fresh spinach
  • 100 g (3½ oz)quinoa
  • 1 tspsmoked paprika
  • 1 tspcumin
  • 2 tbspolive oil
  • 1 tbsplemon juice
  • 30 g (1 oz)sliced almonds
  • 200 g (7 oz) chicken breast
  • 1 sweet potato
  • 150 g (5 oz) fresh spinach
  • 100 g (3½ oz) quinoa
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 30 g (1 oz) sliced almonds
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Preheat the oven to 200°C (400°F) convection. Peel the sweet potato and cut into 2 cm (¾ in) cubes.
  2. Toss with 1 tablespoon olive oil, smoked paprika, cumin, salt and pepper and spread on a lined baking sheet.
  3. Roast for 25 minutes, turning halfway, until tender and lightly caramelized.
  4. Meanwhile, rinse the quinoa and simmer, covered, in 200 ml (¾ cup) salted water for 15 minutes.
  5. Season the chicken and cook on a hot griddle for 5 minutes per side, then slice.
  6. Wilt the spinach in a hot skillet with ½ tablespoon olive oil for 2 minutes and salt lightly.
  7. Toast the sliced almonds in a dry skillet for 2 minutes, stirring often, until golden.
  8. Put the quinoa in 2 bowls and add the sweet potato, chicken and spinach in sections. Squeeze over some lemon and sprinkle with almonds.

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CategorySpecial diets