Ingredients

For 2 portions

• 250 grams chicken fillet
• 2 tablespoons olive oil
• 1 tablespoon Natural Spices Pablo’s Potatoes
• 1 Lime
• 450 grams (Japanese) sweet potato
• 1 red bell pepper
• 5 stalks celery
• 3 Roma tomatoes
• 1 small red onion
• 1 Jalapeno pepper
• A few sprigs fresh coriander

Method

1. Preheat the oven to 200 degrees.
2. Cut the chicken fillet into cubes. Mix with half of the olive oil, the Pablo’s Potatoes spice mix and the juice of half a lime. Stir together and let marinate for at least 15 minutes.
3. Meanwhile scrub the sweet potato well. Cut the sweet potato into cubes. Mix with the other half of the oil and some salt and pepper.
4. Line a baking tray with parchment paper, spread the potato over the tray. Put in the oven and roast for 30 minutes in the preheated oven.
5. Cut the bell pepper and celery into cubes. Quarter the tomatoes, remove the seeds and cut the flesh into pieces. Finely chop the onion and cut the jalapeno into small cubes. Chop the coriander. Mix everything in a bowl with the juice of the other half of the lime, some salt and pepper and stir well.
6. Heat a frying pan. Add the chicken pieces and fry for about 5 minutes until cooked through and golden brown all over.
7. Let everything cool, divide the sweet potato, chicken and salad over 2 prep boxes. Seal well and voilà you have a healthy and easy meal ready for 2 days.