Roast chicken with special sweet potato mash and coconut & black pepper broccoli

I love greens.  I’m practically addicted to spring cabbage and kale, but I’m not a massive fan of broccoli. I eat it because I know it’s good for me, but I’m always looking for new ways to make it more appealing.   Cooking it in a pan with coconut oil is amazing.  I eat tons of sweet potato too. I roast it with cumin (you’ll find that elsewhere on this site),  I cut it into chunky chips with the skin on but this was something new I created after a late bootcamp when I wanted to cook it quickly.  This whole dinner was absolutely delicious, honestly and , as with most of my meals, it took about 25 minutes from start to plate.   Don’t give me that: “I haven’t got time to cook” nonsense. It takes less time to knock this up than it does to watch an episode of Coronation Street!

NEW KID ON THE BROC: Love this way of cooking my least fave veg

NEW KID ON THE BROC: Love this way of cooking my least fave  green vegetable

Ingredients

  • 3/4 medium sized sweet potatoes, peeled and cut into chunks
  • Broccoli sectioned into smallish florets
  • Chicken breasts skin on or off.
  • Couple of Banana or normal shallots
  • Coconut oil
  • Natural organic pro-biotic yoghurt
  • Ground black pepper
  • Sea salt

 

Method

  1. Season the chicken breasts and place in a roasting tin with a small dollop of coconut oil. Chop the shallots into quite big chunks and add to the tin.   Roast in a pre-heated oven for about 25 -30 minutes, depending on size of breasts.
  2. Place the sweet potato in water and bring to the boil, then turn down and allow to simmer for about 15 minutes or until it’s soft enough to mash.
  3. Heat about a tablespoon and a half of coconut oil in a saucepan,  add the broccoli, a pinch of both salt and generous pinch of black pepper. Shake to coat the veg in the oil and let it start to brown. After  a couple of minutes of tossing it in the pan, turn the heat right down and put a lid on. Leave it to steam, shaking the pan every now and then.  Don’t worry if the heads of the broccoli get a little brown. It adds to the taste.
  4. Once the sweet potato is soft. Drain the water and put them back into the hot pan to get rid of any excess moisture. Then add a dollop of coconut oil and a tablespoon of yoghurt and mash with a fork or one of those mashing tool things.
  5. Serve up and make “mmmmm… “noises while eating. Seriously delicious and comforting and healthy.   This is the sort of dinner you don’t want to get to the end off, ever!

 

 

 

By | 2014-02-12T16:44:01+00:00 February 12th, 2014|Dinner, Homepage|