Preheat the oven to 200 ° C. Peel the sweet potatoes, cut into approx. 2.5 cm cubes and place in a baking dish. Then marinate in olive oil, seasoned with medium-coarse rock salt, freshly ground pepper and a good pinch of chilli flakes. Then place in the preheated oven for 20 minutes.
During the baking time, cut the peppers into 2.5 cm cubes. Cut the feta cheese into approx. 1 cm cubes and season with olive oil, salt, pepper and, if you like, with chilli flakes. Then mix with 6 servings of the defrosted portionable spinach leaves.
Season the chicken breast with salt, pepper and paprika powder and fry in an oiled pan.
After the sweet potato pieces have been cooked in the oven for 20 minutes, they should be soft. If necessary, check this with the tip of a knife. Then fold in the pepper pieces with a spoon and sprinkle with the feta and spinach mixture. Put in the oven again for another 5 - 10 minutes until the feta is soft and the peppers are hot but not mushy.
In the meantime, the chicken breasts should also be ready.
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