Calories: 1092 kcal (or 822 kcal)
Macros: 47g Protein, 112g Carb & 47g Fat
Everyone loves a roast dinner right? The problem I always found was the food coma that follows. This slight tweak on a roast dinner exchanges white potatoes for Sweet Potatoes and results in a lower GI – i.e. your blood sugar will not spike and crash as hard as with normal potatoes. Plus, Sweet Potato roasties are really yummy, especially when combined with roasted carrots and parsnips.
This is a big plate, so if you need a smaller portion, drop it down to two chicken thighs and 250g of Sweet Potato and save 276 calories.
- Organic Chicken Thighs – 3x
- Sweet Potato – 390g
- Parsnips – 75g
- Carrots – 2x small
- Tenderstem Broccoli- 100g
- Original Gravy – Serving / 25g
- Rice Bran Oil – 2x teaspoons (for roast veg)
- Avocado oil – 1x teaspoon (for chicken)
Chicken offers great sources of healthy lean protein, whilst Sweet Potato offers a nice hit of vitamin A, C, Copper, K & B6, plus has a lower blood sugar response than white potato. Then you have the indigestible fibre and prebiotic benefits for your guts microbiome (i.e. feeding the beneficial bacteria), that come with carrots and broccoli. Broccoli also brings a good hit of vitamin K, vitamin C, folate (folic acid) and potassium. Rice Bran and Avocado oils used which have health benefits versus regular synthetic cooking oils.
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