Stir-fried chicken with sweet potato and broccoli noodles

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 sweet potato, ends trimmed
• 2 thick-stemmed heads of broccoli, ends trimmed and set aside, tops cut into florets
• 2 tbsp + 1 tsp olive oil
• 1 tbsp Italian seasoning
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 1 teaspoon lemon juice
• 1 tbsp toasted sliced ​​almonds
• 1/4 tbsp. freshly grated parmesan
• Special equipment: spiralizer

Preparation:

1. Preheat oven to 200°C.
2. Fit a spiralizer with a thin noodle blade and slice the sweet potatoes into ribbons. Arrange on a large baking sheet, tossing with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake until the sweet potatoes are just beginning to brown but still slightly firm, 20-25 minutes. Stir and let cool slightly.
3. Bring a medium saucepan of salted water to a boil. Cook the broccoli florets until bright green, about 5 minutes. Drain.
4. Use a spiralizer to cut the broccoli stems into rings. They may break, but that's okay.
5. In a small bowl, combine Italian seasoning, garlic powder, onion powder, 1/2 teaspoon salt, and 3-4 grinds of black pepper. Sprinkle the chicken on all sides. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken, cover, and cook for 5 minutes. Turn and cook until cooked through, about 5 minutes more. Remove the chicken from the pan and let it rest for about 5 minutes.
6. Add the remaining 1 teaspoon of olive oil and the broccoli stems to the pan. Add 1 tablespoon of water, cover, and let simmer for 4 minutes over medium heat. Remove the lid and stir the stems, sprinkling them with a small pinch of salt. They should be tender and green, but still have a crispy crust on the bottom. Remove from the pan and drizzle with lemon juice, almonds, and Parmesan.
7. Serve the chicken with broccoli stems, sweet potatoes, and broccoli florets. Cut a few chicken pieces for the kids! Done.