Over the last few weeks I’ve only managed

to try out one new recipe but it’s so good I

thought I’d share it with you today

  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 2 Chicken Fillets, Cut into chunks
  • ½ medium red onion, roughly chopped into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 teaspoon chilli powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¾ teaspoon salt, divided
  • 3 spring onion , roughly chopped
  • 2 garlic cloves
  • 1 lime
  • 1 Jalapenos
  • 1 White Rice
  • 100 ml chicken stock
  • small tub Sour Cream

Preheat oven to 400° F.


In a large bowl, combine the chopped sweet potatoes, chicken thighs, and red onion. In a smaller bowl, combine 2 tablespoons of the oil with the chilli powder, paprika, cumin, coriander, and 1/2 teaspoon of the salt. Stir until well combined. Pour over the chicken and vegetables and mix until everything is well coated with the oil and spice mixture.


Spread the chicken and vegetables in an even layer on a baking sheet, and bake until the potatoes are crispy on the edges and the chicken is juicy and cooked through, about 35 to 40 minutes.


While the chicken and vegetables are baking, start the rice. Combine the coriander, spring onions, garlic, 2 tablespoons of lime juice, jalapeño, and the remaining 1/4 teaspoon of salt in a food processor or blender. Blend until a smooth paste is formed.


Heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Once hot, add the rice and cook, stirring frequently, for about 1 minute. Add the coriander purée and continue to cook for an additional 1 minute. Add the chicken broth, bring to a boil, then reduce the heat to a low simmer and cook, covered, until the rice is tender and no extra liquid remains, about 20 minutes.


In a small bowl, combine the sour cream with the remaining 2 tablespoons of fresh lime juice until well mixed.


When the rice is cooked and the chicken and vegetables are finished roasting, chop the chicken into bite sized pieces. Divide the coriander rice evenly between 4 bowls, along with equal amounts of chicken and roasted vegetables. Top each bowl with a dollop of lime-sour cream.


p.s. No words of wisdom today

p.p.s. I’ll add this recipe to the website


Carolyne is the owner of Fit Strong Females with a Studio in Glasgow City Centre and an Online Membership Site, with 18 years experience. She is also a Fitness, Success and Food Blogger, Author and Writer. You can contact her at carolyne@fitstrongfemales.com or find more information at fitstrongfemales.com 

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