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Le Chaudron recipe
Bowl poulet patate douce
Chicken and roasted sweet potato bowl
⏱ 40 minServes 2Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)chicken breast
1medium sweet potato
60 g (2 oz)frozen edamame
100 g (3½ oz)fresh spinach
1/2avocado
1 tbspolive oil
1 tspsmoked paprika
1 tbsplemon juice
1 tbspsesame seeds
- 200 g (7 oz) chicken breast
- 1 medium sweet potato
- 60 g (2 oz) frozen edamame
- 100 g (3½ oz) fresh spinach
- 1/2 avocado
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- 1 tbsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
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
- Preheat the oven to 200 °C (400 °F) fan. Line a baking sheet with parchment paper.
- Peel the sweet potato and cut into even 2 cm (¾ in) cubes.
- Toss with ½ tbsp of olive oil, smoked paprika, salt and pepper and spread on the baking sheet.
- Roast for 25 minutes, turning halfway, until tender and lightly caramelized.
- Meanwhile, boil the edamame in salted water for 4 minutes. Drain.
- Season the chicken and grill over high heat for 5 minutes per side. Slice.
- Wash and spin the spinach dry. Slice the avocado thickly and drizzle with lemon juice.
- Arrange the spinach, sweet potato, chicken, edamame and avocado in sections in 2 bowls. Sprinkle with sesame seeds.
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