INGREDIENTS:

• 3 medium (5″-6″) sweet potatoes, peeled and cut in 2″ pieces
• sea salt and freshly ground black pepper (to taste)
• 4 Tbs coconut oil
• 4 (4-6 oz each) boneless, skinless chicken breasts
• 4 shallots, sliced into thick rings
• 2 Tbs fresh rosemary, chopped

HOW TO PREPARE:

1. Wash and chop sweet potatoes. Place in a large pot and cover with cold water.
2. Bring pot to a boil. Once boiling, add 1 tsp sea salt and reduce heat to medium-low. Simmer until tender (about 14-16 minutes).
3. Reserve 1/4 cup of cooking water. Drain remaining liquid and return sweet potatoes to pot. Mash with reserved cooking water.
4. Meanwhile, season chicken with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
5. Heat 4 Tbs coconut oil in large skillet over medium-high heat.
6. When pan is hot, add sliced shallots and rosemary and cook for a minute.
7. Add chicken breasts to pan and pan-fry until golden brown and fully cooked (7-8 min per side).
8. Serve with mashed sweet potatoes on the side.