We found a solution for making each day better! Add colorful fruits to your meal!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 220 ºC and prepare a baking sheet with parchment paper.
Thoroughly scrub the potatoes. No need to pat them dry. Cut the potatoes into even-sized wedges lengthwise, depending on the size of the potatoes. All should have about the same size, otherwise they will bake uneven.
Combine the 1 teaspoon garlic powder, ½ teaspoon paprika, and cayenne in a small bowl. Place the sweet potato wedges in a large mixing bowl and drizzle with enough olive oil to lightly coat. Sprinkle the seasoning on the fries and toss to coat.
Spread in a single layer on the baking sheet. Bake for 30-35 minutes, until crispy and golden brown.
In the meantime, heat up a drizzle of olive oil in a skillet over medium high heat. Add chicken, lime juice, oil, 1 teaspoon garlic powder, 1 teaspoon sweet smoked paprika powder, red pepper flakes, salt and pepper to a plastic bag or sealable dish and mix well to combine.
Place the chicken breast on the skillet and cook until both sides are nicely golden brown.
Once done, remove from the heat, and allow it to rest for 10 minutes, then cut into cubes.
Place mixed green salad, shredded cabbage, carrots and halved tomatoes in a large salad bowl. Set aside.
Peel the mango. Using a sharp knife carefully cut the mango around the pit. Slice the mango into thin slices and set aside. Cut the avocado in half and remove the pit. Using a tablespoon scoop out the flesh from the avocados and slice it as well.
For the honey vinaigrette, add all the ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. Taste for seasonings and adjust accordingly.
Place all the veggies and chicken cubes into a large salad bowl. Pour the lemon honey vinaigrette on top.
Toss well until all the ingredients are coated into the dressing.
Preparing In The Kitchen
Preheat the oven to 220 ºC and prepare a baking sheet with parchment paper.
Thoroughly scrub the potatoes. No need to pat them dry. Cut the potatoes into even-sized wedges lengthwise, depending on the size of the potatoes. All should have about the same size, otherwise they will bake uneven.
Combine the 1 teaspoon garlic powder, ½ teaspoon paprika, and cayenne in a small bowl. Place the sweet potato wedges in a large mixing bowl and drizzle with enough olive oil to lightly coat. Sprinkle the seasoning on the fries and toss to coat.
Spread in a single layer on the baking sheet. Bake for 30-35 minutes, until crispy and golden brown.
In the meantime, heat up a drizzle of olive oil in a skillet over medium high heat. Add chicken, lime juice, oil, 1 teaspoon garlic powder, 1 teaspoon sweet smoked paprika powder, red pepper flakes, salt and pepper to a plastic bag or sealable dish and mix well to combine.
Place the chicken breast on the skillet and cook until both sides are nicely golden brown.
Once done, remove from the heat, and allow it to rest for 10 minutes, then cut into cubes.
Place mixed green salad, shredded cabbage, carrots and halved tomatoes in a large salad bowl. Set aside.
Peel the mango. Using a sharp knife carefully cut the mango around the pit. Slice the mango into thin slices and set aside. Cut the avocado in half and remove the pit. Using a tablespoon scoop out the flesh from the avocados and slice it as well.
For the honey vinaigrette, add all the ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. Taste for seasonings and adjust accordingly.
Place all the veggies and chicken cubes into a large salad bowl. Pour the lemon honey vinaigrette on top.
Toss well until all the ingredients are coated into the dressing.
