Stir-fried chicken with sweet potato and broccoli noodles

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 2 - 4

If your kids refuse to eat healthy sweet potatoes, make them into noodles! Everyone loves noodles. To make them, you'll need a spiralizer. Slice the sweet potatoes into ribbons and bake them until the vegetable noodles crisp up in places. The spiralizer also works well for cutting broccoli stems, which are often overlooked and thrown away, but are also a valuable source of fiber and vitamins. Serve the sweet potato noodles with roasted chicken breast and broccoli, topped with sliced almonds and grated Parmesan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 boneless, skinless chicken breasts
1 sweet potato, ends trimmed
2 thick-stemmed heads of broccoli, ends trimmed and set aside, tops cut into florets
2 tbsp + 1 tsp olive oil
1 tbsp Italian seasoning
1 teaspoon garlic powder
1 tsp onion powder
1 teaspoon lemon juice
1 tbsp toasted sliced almonds
1/4 tbsp. freshly grated parmesan
Special equipment: spiralizer

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C.
Fit a spiralizer with a thin noodle blade and slice the sweet potatoes into ribbons. Arrange on a large baking sheet, tossing with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake until the sweet potatoes are just beginning to brown but still slightly firm, 20-25 minutes. Stir and let cool slightly.

Bring a medium saucepan of salted water to a boil. Cook the broccoli florets until bright green, about 5 minutes. Drain.
Use a spiralizer to cut the broccoli stems into rings. They may break, but that's okay.
In a small bowl, combine Italian seasoning, garlic powder, onion powder, 1/2 teaspoon salt, and 3-4 grinds of black pepper. Sprinkle the chicken on all sides. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken, cover, and cook for 5 minutes. Turn and cook until cooked through, about 5 minutes more. Remove the chicken from the pan and let it rest for about 5 minutes.
Add the remaining 1 teaspoon of olive oil and the broccoli stems to the pan. Add 1 tablespoon of water, cover, and let simmer for 4 minutes over medium heat. Remove the lid and stir the stems, sprinkling them with a small pinch of salt. They should be tender and green, but still have a crispy crust on the bottom. Remove from the pan and drizzle with lemon juice, almonds, and Parmesan.
Serve the chicken with broccoli stems, sweet potatoes, and broccoli florets. Cut a few chicken pieces for the kids! Done.

Author of the recipe - Bev Weidner is a singer, television actress, food writer, and food photographer.

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