Chicken with Roasted Vegetables and Avocado Sauce

Ingredients:

• 500g of sweet potatoes
• 1 pepper
• 1 onion
• 200g of mushrooms
• 100g of radishes
• 2 shallots
• 100g of lettuce
• 150g of green beans
• 1 courgette
• 150g of corn
• 1 capsicum
• 1 avocado
• 300g of organic chicken
• 200g of potatoes
• 100g of red beans
• 100g de couscous
• 50g of Gruyère cheese
• 50g of butter
• 2 tomatoes
• 2 tablespoons of lemon juice
• 1 teaspoon of white pepper
• 1 teaspoon of sea salt
• 50g cashew nuts
• 50g of cane sugar
• 1 tablespoon of olive oil

Kitchen Tools Needed:

• Oven
• Stove Top

Instructions:

• Preheat the oven to 200°C.
• Peel and cube the sweet potatoes and potatoes. Toss them with olive oil, sea salt, and white pepper. Spread on a baking sheet and roast for 30 minutes.
• In a skillet, melt the butter and add the onion, shallots, pimiento, mushrooms, zucchini, and green beans. Sauté until tender.
• Add the corn and radishes, then stir in the chopped chicken. Cook until the chicken is cooked through.
• Prepare the couscous according to the package instructions. Add a little lemon juice and cashew nuts.
• For the avocado sauce, mash the avocado with lemon juice, salt, and white pepper.
• In a large bowl, arrange the vegetable and chicken mixture, add the couscous, and then top with the avocado sauce. Top with grated Gruyère cheese and lettuce.

Macros:

• Total Calories: 950kcal
• Carbs: 120g
• Proteins: 80g
• Fats: 50g

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