For me, this dish is a small homage to summer and the lightness of Mediterranean cuisine, even if the sweet potato doesn't quite fit in. But it is precisely this small break that makes it so exciting! I developed it a few years ago when I was looking for a way to incorporate sweet potatoes into a lighter meal without frying them or turning them into a hearty stew. The sweet potato forms the base here, a slightly sweet, earthy foundation for the tender poultry breast. Make sure to choose a relatively small sweet potato so that the slices do not become too thick and cook through well. The chicken breast, lean and high in protein, becomes surprisingly crispy thanks to the cornflake breading and gets a subtle sweetness from the honey. The cornflakes should really be unsweetened, otherwise it will quickly become too much. The vine tomato brings a fruity acidity into play that counteracts the other sweet components. The zucchini salad is the heart of freshness. The zucchini is cut into fine strips with a vegetable peeler, which is not only visually appealing, but also provides a pleasant texture. The orange contributes both acidity and sweetness, while the mint provides a touch of freshness. The Thermomix® is ideal here to chop the mint quickly and evenly without crushing it. Make sure not to let the salad sit for too long, otherwise the zucchini will become too soft. For a vegetarian version, you could replace the chicken breast with halloumi or tofu. The halloumi should then be cut into slices and fried in a pan until golden brown. Tofu can be marinated and also fried or baked. If you like it vegan, you can replace the honey with maple syrup or agave nectar. The cornflake breading can also be prepared with breadcrumbs or gluten-free alternatives. There are no limits to your imagination when it comes to spices: chili, curry or smoked paprika go perfectly with the poultry and sweet potato. It is best to serve the dish lukewarm or cold. A dollop of yogurt or a herb dip go well with it. If you like, you can sprinkle a few roasted pumpkin seeds or sunflower seeds over the salad. A glass of dry white wine or a refreshing lemonade rounds off the dish perfectly. The sweet potato slices and the chicken breast can be prepared well and stored in the refrigerator. However, the zucchini salad should be prepared fresh, otherwise it will lose its freshness. The sauce can also be prepared and warmed up shortly before serving. This makes the dish ideal for a picnic or a buffet.

Poultry Breast on Sweet Potato Bed with Fresh Zucchini Salad

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Description

Ingredients (12 ingredients)

Preparation (6 steps)

Prepare sweet potato

Prepare zucchini salad

Chop mint

Make zucchini salad

Chop cornflakes

Prepare sauce

Finished cooking? Great! 🎉

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