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Paprika Chicken with Vegetables and Mashed Sweet Potatoes
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- 20 - 24 oz chicken tenderloins
- 5 oz broccoli florets
- 5 oz cauliflower florets
- 4 oz carrots, cut into thin rounds
- 1 garlic clove
- 1 tbsp extra virgin olive oil
- 1 tbsp paprika
- 1 tsp onion powder
- ⅛ tsp ground black pepper
- ¾ tsp salt, divided, to taste
- 1 oz chicken stock paste
- 30 oz water, divided
- 21 oz sweet potatoes, peeled, diced (½ in.)
- 1 oz corn starch
- 1 oz unsalted butter, to taste
- 1 oz heavy whipping cream, to taste
- per 1 portion
- 2197 kJ / 525 kcal
- 51 g
- 46 g
- 15 g
- Saturated fat
- 6 g
- 7 g
- 722 mg
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