Serves 1

  • handful of diced chicken breast (1 chicken breast)
  • handful of cubed sweet potato
  • 6 sugar snaps or 6 fine beans
  • 1/2 chopped fresh garlic clove


1. Place a medium frying pan over a medium heat and add in 1 dessert spoon unsalted butter or coconut oil. Once melted, add in the sweet potato and fry for 10 - 12 minutes until golden brown. Stir every minute to prevent from burning. Remove from the pan and place in a bowl and let it cool down completely, this creates a bit of crispiness and extra flavour.

2. Using the same pan, add in some unsalted butter or coconut oil and once melted, add in the chicken. Season with salt, black pepper and also add in the garlic. Stir every minute and when it gets a bit dry, add in a small amount of butter again to create even more flavour and juices. Fry for 10 - 12 minutes and make sure the chicken is cooked through.

3. After 10 minutes, add in the sugar snaps or fine beans with the chicken, season with a pinch of salt and black pepper, then fry for 5 minutes until soft. Remember to remove the chicken once it's cooked and continue frying the vegetables. Stir every minute.

TIP - Whenever a dish starts looking dry, add in a bit more unsalted butter or coconut oil. For extra flavour you can drizzle over some lemon juice. Try to stir the ingredients every minute for only a few seconds, this prevents anything from burning.

 Cooking video not added yet

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