A one-pot evening meal with minimum fuss and maximum taste.

　　

Ingredients

Serves 2

　　2 sweet potatoes, peeled and chopped into chunks

　　Coconut oil, for greasing and frying

　　1 garlic clove, crushed

　　1 red onion, finely diced

　　200g skinless chicken breast, cut into chunks

　　1 teaspoons paprika, plus extra for sprinkling

　　200g canned chopped tomatoes

　　1 ripe avocado, pit removed and flesh cut into chunks

　　2 tablespoons sour cream

　　1 small handful of fresh cilantro

　　Sea salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6.

　　

Step 2

Massage the sweet potato chunks with a little coconut oil, season well and then place onto a foil-lined tray. Bake in the oven for about 35 minutes.

　　

Step 3

Meanwhile, heat a small amount of coconut oil in a frying pan, add the garlic and red onion and fry gently until slightly softened. Add the chicken breast chunks, lightly season with paprika and a pinch of salt and pepper and brown the chicken for a few minutes.

　　

Step 4

Add the chopped tomatoes, then leave to simmer for 20 minutes until thickened.

　　

Step 5

Once the sweet potato is cooked, add to the pan and stir through.

　　

Step 6

Plate up, add the avocado, sour cream and sprinkle with fresh cilantro and paprika and serve.

　　From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.