Chicken (turkey) breast and sweet potato puree

• 2 chicken or turkey fillets (approx. 300 g)
• 1-2 tablespoons of olive oil
• salt, pepper, paprika, garlic powder or fresh (to taste)
• a little lemon juice (optional)
• 2 large sweet potatoes (about 500-600 g)
• 1-2 tablespoons of butter
• 50-100 ml of milk (or cream as desired)
• salt and pepper to taste
• a pinch of nutmeg (optional)

Peel the sweet potato and cut it into cubes. We put it in a pot with cold water and a little salt, and then cook it until it becomes soft (about 15-20 minutes, when the potatoes are ready, strain them and mash them while still hot). Add the butter and gradually add the milk until the desired creamy texture is reached. Season with salt, pepper and a pinch of nutmeg (if using).

Season the fillets with salt, pepper, paprika and garlic. You can also add a little lemon juice for a refreshing taste.

Put olive oil in a heated pan and fry the fillets on medium heat for 4-5 minutes on each side, until they get a nice golden-brown color and are well browned from the inside. You can also bake them in the oven at 180°C for about 20-25 minutes.

Serve the chicken (or turkey) breast with sweet potato puree, and you can add fresh salad, boiled vegetables or Swiss chard as a side dish.