A quick and healthy dinner featuring sautéed chicken and zucchini served alongside roasted sweet potatoes. This dish is both flavorful and nutritious, making it perfect for a weeknight meal.
A quick and healthy dinner featuring sautéed chicken and zucchini served alongside roasted sweet potatoes. This dish is both flavorful and nutritious, making it perfect for a weeknight meal.
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1 pound (450 g) chicken breast
2 medium (300 g) zucchini
2 medium (400 g) sweet potatoes
2 tablespoons (30 ml) olive oil
2 cloves garlic
2 tablespoons (30 ml) soy sauce
to taste salt
to taste black pepper
Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes, then toss them in 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
While the sweet potatoes are roasting, slice the chicken breast into bite-sized pieces. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds.
Add the chicken pieces to the skillet and cook for about 5-7 minutes, or until fully cooked and golden brown. Season with salt and pepper.
Slice the zucchini into half-moons and add to the skillet with the chicken. Pour in the soy sauce and stir-fry for another 5 minutes until the zucchini is tender but not mushy.
Serve the stir-fried chicken and zucchini with the roasted sweet potatoes on the side.
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