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caribbean

Suriname Style Chicken Pom with Roasted Sweet Potato

This roasted dish pairs chicken breast, diced with sweet potato, peeled and cubed, taro root, peeled and grated and orange juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
94 g Carbohydrates
13 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 154g chicken breast, diced 163 kcal
  • 188g taro root (or malanga), peeled and grated 207 kcal
  • 77g orange juice 36 kcal
  • 51g onion, diced 20 kcal
  • 5g garlic, minced 7 kcal
  • 15g tomato paste 12 kcal
  • 10g vegetable oil 88 kcal
  • 128g sweet potato, peeled and cubed 110 kcal
  • 51g water 0 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. vegetable oilsweet potatosalt
    Heat oven to 400 F (205 C). Toss sweet potato with half the oil and a pinch of salt; spread on a small tray and roast 20 minutes.
  2. chicken breastvegetable oilblack pepper
    Meanwhile, season chicken with black pepper. Heat remaining oil in an ovenproof skillet over medium-high heat and sear chicken 3 to 4 minutes.
  3. oniongarlictomato paste
    Add onion and garlic; cook 2 minutes. Stir in tomato paste and cook 1 minute.
  4. taro root (or malanga)orange juicewater
    Add orange juice and water; simmer 2 minutes. Stir in the grated taro (or malanga) and fold to combine.
  5. chicken breasttaro root (or malanga)
    Nestle the chicken into the taro mixture, cover loosely with foil, and bake 20 to 25 minutes until bubbling and chicken is cooked through.
  6. sweet potato
    Plate the pom with the roasted sweet potato on the side.

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