Summary

Ingredients

• 2 large sweet potatoes
• 400 g chicken breast fillet (s)
• 2 large peppers
• 1 carrot (s)
• 1 onion (s)
• 1 clove garlic
• 250 ml cremefine
• 3 tomato (s), dried
• 1 packet feta cheese
• herbs Provence
• Paprika powder
• oregano
• marjoram
• salt and pepper

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Instructions

1. Peel and slice the sweet potatoes, then halve or quarter them depending on their size. Cut the bell pepper, carrot and onion into small pieces and set aside.
2. Chop the chicken and fry in a little oil. Season with salt, pepper and a little paprika. Just before the meat is done, squeeze the garlic and fry briefly. Now bring the sweet potatoes to the boil in salted water or vegetable stock.
3. Remove the chicken from the pan and set aside. Steam the peppers, carrots and onions in the pan for about 10 minutes on a medium heat.
4. In the meantime, heat the Cremefine (alternatively, cream is also possible) in a small saucepan and season with herbs from Provence, paprika (a little more hot and sweet), oregano, marjoram, salt and pepper.
5. Preheat the oven to 180 ° C.
6. As soon as the sweet potatoes are done, put them into the baking dish first. Then spread the chicken and vegetables on top. Stir the cremefine sauce again vigorously and pour over it. As a topping, cut 3 - 4 sun-dried tomatoes into small pieces and spread on the casserole, and crumble a packet of feta over the top.
7. Bake in the preheated oven for 15-20 minutes.