Baked sweetpotatoes Zucchini-tzatziki with sesame chicken – North Carolina Sweet Potatoes

Baked sweetpotatoes Zucchini-tzatziki with sesame chicken

2 servings

Ingredients for 2 portions:
2 sweetpotatoes from North Carolina (250-300 g)
1 zucchini (ca. 200 g)
1 chicken breast fillet (ca. 150 g), in slices
½ tsp tumeric powder
2 tbsp sesame seeds
1 tbsp rapeseed oil
1 garlic clove, finely chopped
200 g yoghurt
1 tsp Wasabi
Salt, pepper

1. Preheat the oven to 200 °C (circulating air 180 °C). Wash sweetpotatoes, prick with a fork and cook on a baking tray for about 50 minutes.
2. Pierce with a fork to test if the sweetpotato is well-cooked. Depending on the size of the sweetpotato the cooking time may be ca. 10 minutes longer. Then cut open and fill! Serve in parchment paper

Preparation time: ca. 55 Minutes

1. Wash zucchini and slice into thin strips. Salt and pepper the chicken breast, then turn the strips in sesame seeds and turmeric and fry in a pan for 4-5 minutes.
2. Mix the zucchini strips with garlic, yoghurt and wasabi, season with salt and pepper. Spread the tzatziki over the sweetpotatoes. Garnish with chicken strips and chive.

Preparation time: ca. 25 Minutes

Nutrition facts per portion:
531 kcal
29,2 g
14,8 g
67,6 g