Bart's Recipes
Preheat the oven to 200 degrees. Peel the sweet potato and cut it into cubes. Divide the broccoli into small florets. Spread both onto a baking sheet lined with baking paper.
Drizzle the vegetables with half the olive oil, sprinkle with salt, pepper and some thyme and mix well. Roast for 25 minutes in the oven until the edges are golden brown and crispy.
Meanwhile, rub the chicken fillet with paprika powder, salt and pepper. Heat the remaining olive oil in a frying pan and gently fry the chicken with the finely chopped garlic until cooked through, about six minutes per side. Let the chicken rest briefly, slice it and serve with the roasted vegetables. The slow-release carbohydrates from the sweet potato provide sustained energy.
