Sweet Potato and Leek Ragout with Chicken Breast Fillet

Ingredients

• 3 Sweet potatoes
• 1 leek
• 2 tbsp olive oil
• 150 ml oat cream
• 4 chicken breast fillets (about 150 g each)
• Salt
• Pepper
• 2 tbsp Lime juice
• Cayenne pepper

Instructions

1. 1.

   Peel the sweet potatoes, peel and dice them into small cubes. Clean the leek, wash it and slice it into thin rings.

2. 2.

   Heat 1 tbsp of oil in a pan. Sauté the sweet potatoes and leek for 5 minutes over medium heat. Add oat cream and 100 ml of water, stir and let simmer for another 5 minutes.

3. 3.

   Meanwhile, rinse the chicken breast fillets, pat them dry and season with salt and pepper. Heat the remaining oil in a large pan. Fry the chicken breast fillets on both sides for 5-7 minutes over medium heat.

4. 4.

   Season the ragout with lime juice, cayenne pepper, salt and pepper. Slice the chicken meat diagonally and serve the sweet potato and leek ragout with chicken breast fillet on 4 plates.