Blend the chicken with hot water or breast milk.
Serve up a little of the chicken and sweet potato.
1 chicken breast, cut into 6 thin strips
1-2 red chillies, finely chopped (optional)
1 large garlic clove, minced
Juice and zest of 1 lemon
2 tbsp unflavoured coconut oil, (or use olive oil) plus a little extra for the chicken
1 sweet potato, peeled and shredded into thin sticks with a mandolin (a device for finely chopping vegetables) or chopped into very fine shreds
2 tsp paprika
Freshly ground black pepper
‘This is quick, easy, adaptable and, to me, the epitome of comfort food,’ says Nutritional Therapist Amelia. ‘I love to take the unhealthy foods from cookbooks and switch the ingredients to make a healthier version. It’s one of the best parts of my job. I hope you’ll enjoy making this for yourself, for your kids, or as a Sunday special lunch for friends and family. It’s a completely no-fail recipe that’s a staple in my home.’
1. Put the chicken strips, chillies (if using), garlic, lemon juice and zest in
a large bowl and mix well. Cover and leave to marinate in the fridge for as long as possible (I often don’t have time and just cook it immediately but it’s better to leave overnight or for at least 30 minutes). If you are leaving it for longer than 3 hours, add a little coconut oil (or olive oil).
2. Heat 1 tablespoon of oil in a frying pan over a medium heat. Add the potato sticks and fry, turning continuously. Because they’re so fine, they can easily burn quickly, so keep an eye on them. Once browned on all sides and crisp, put them on a plate and cover with kitchen paper.
3. Using the same pan, heat a little more oil, then add the chicken strips and fry on each side until golden and cooked. Turn off the heat, add 2 tablespoons of water and cover with
a lid. This allows the chicken to cool slowly without getting dry.
4. Serve. For adults, add a green salad.
If you’re pregnant: Sweet potatoes are packed with vitamin A to boost the growth of your baby.