Instructions

1. 1

   Peel and cube the sweet potatoes, toss with half the oil and a pinch of salt and spread on a baking sheet. Roast in a preheated fan oven at 200°C.

2. 2

   Cut the chicken into strips and marinate with both paprikas, the crushed garlic, a little oil and salt.

3. 3

   Fry the marinated chicken in a pan with the remaining oil over medium-high heat until golden all over and cooked through.

4. 4

   Break the broccoli into florets and cook or steam in a little salted water until crisp-tender, then drain.

5. 5

   Let all the components cool completely and divide them into four sealable boxes, keeping each element separate. The bowls keep for several days in the fridge.