Lemon Grass and Ginger Chicken with Sweet Potato Puree

So this is a recipe that I came up with all on my own and was actually really good the first time out. I knew the flavor profile I was going for and worked from there.The Marinade is really light and because of the intense flavor you don’t have to marinate the chicken for long. The Puree makes a lot of puree enough for probably eight servings, it also freezes really well. One Serving of this dish is only 300 calories depending on the sizes of you chicken breast!


Lemon Grass and Ginger Chicken with Sweet Potato Puree
4 Servings

Ingredients
Lemon Grass and Ginger Chicken
4 skinless chicken breasts
½ inch grated ginger
1tsp lemon grass
2 clove Garlic chopped
3Tbsp fish sauce
4Tbsp low sodium soy sauce

Sweet Potato Puree
2 Sweet potatoes peeled and diced
½ onion chopped
2 Cloves Garlic chopped finely
2 Tbsp. Olive oil
½ tsp. grated ginger
½ tsp. Clove
½ tsp. Nutmeg
1 tsp. curry powder
1 Can Light Coconut Milk
2-4Cups Vegetable broth


Marinate chicken in ginger, garlic, lemon grass, fish sauce, and soy sauce for minimum of 30 minutes up to an hour. Cook on grill on in pan with spray of pam about 5 minutes each side until cook through.

Sauté sweet potatoes and onion in olive oil add Garlic when onions turn translucent. Sauté until sweet potatoes are fork tender. In a blender or food processor add sauté of potatoes and onions, Ginger, clove, curry powder, ½ can of coconut milk and 2 cups of vegetable broth and blend, salt to taste. You may add more broth to reach desired consistency and more coconut milk if you would like your puree creamier.

Serve chicken over the puree