Créé avec l’IA
Chimichurri Chicken and Sweet Potato Gaucho Pie
70 min 517 kcal par portion Moyen
Ingrédients
4 Portions
- Skinless chicken breast, diced600 g
- Sweet potatoes, peeled and cubed900 g
- Yellow onion, diced150 g
- Mixed red and green bell peppers, diced200 g
- Olive oil15 ml
- Fresh parsley, finely chopped50 g
- Garlic, minced30 g
- Red wine vinegar60 ml
- Mozzarella cheese, grated100 g
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Place the cubed sweet potatoes in a saucepan and cover them with water. Bring to a boil, then cook for 15–20 minutes, or until very tender.
- 3
Meanwhile, prepare the chimichurri by combining the chopped parsley, minced garlic, red wine vinegar, and 5 ml of the olive oil in a bowl. Set aside to allow the flavors to develop.
- 4
Heat the remaining 10 ml olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers, then cook for 5–6 minutes until softened.
- 5
Add the diced chicken to the skillet and cook for 7–9 minutes, stirring occasionally, until lightly browned and cooked through. The chicken should reach an internal temperature of 74°C (165°F).
- 6
Remove the skillet from the heat and stir in the chimichurri mixture, coating the chicken and vegetables evenly.
- 7
Drain the cooked sweet potatoes, reserving a small amount of their cooking water. Mash until smooth, adding a little reserved water if needed to create a spreadable consistency.
- 8
Transfer the chimichurri chicken mixture to a baking dish and spread it into an even layer. Spoon the mashed sweet potatoes over the filling and smooth the surface.
