Sweet Potato Risotto Meal Prep

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Preheat the oven to 210°C (410°F). If you have no leftover baked sweet potato, wash a large sweet potato, prick it with a fork, place it on a baking sheet and bake for 45 minutes, until a fork pierces it easily. Set aside.
2. Heat a nonstick skillet over medium heat and coat it with olive oil. Add the chicken chunks and cook for 8 to 10 minutes, until no longer pink and lightly seared. Remove the chicken and return the skillet to the heat.
3. Add olive oil, garlic and red onion to the skillet. Sauté for 2 to 3 minutes, until the onion is slightly browned and translucent, without burning the garlic.
4. Add the uncooked brown rice and only 2 cups of broth. Lower to a low-medium simmer, cover and cook for 30 minutes, until the rice is fully cooked and no longer crunchy. Add a little water or broth by the tablespoon as needed to keep enough liquid in the pan.
5. Add the baked sweet potato (skin removed) and the coconut milk, using mostly the thick cream from the top of the can. Stir until smooth, then add the cooked chicken and 1/2 cup of broth. Season with salt and pepper, cover and cook for 6 to 8 minutes.
6. Add the frozen peas, fold them in, cover and cook for another 6 to 8 minutes.
7. Eat right away, or divide into containers and let cool before sealing the lids.

Summarized from Fit Men Cook's video. Watch it for the details.

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