Bart's Recipes
Preheat the oven to 200 degrees Celsius. Peel the sweet potato and cut it into equal cubes. Rinse the green asparagus, remove the tough ends, and pat dry. Season the chicken fillet with paprika powder, salt, and pepper. Mix the sweet potato cubes with half of the olive oil and add salt and pepper.
Spread the sweet potato cubes over a baking sheet lined with parchment paper and roast in the oven for 25 to 30 minutes until tender, stirring halfway through. Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Fry the chicken fillet for 6 to 8 minutes per side until golden brown and cooked through.
Remove the chicken fillet from the frying pan and let the meat rest covered with a piece of aluminum foil. Use the pan with the remaining cooking fat to prepare the asparagus right away. Fry the asparagus over medium heat for 5 to 7 minutes until tender-crisp, turning them regularly.
Slice the rested chicken fillet. Distribute the roasted sweet potato cubes and the fried asparagus over the plates and place the sliced chicken fillet alongside.
