Ultimate You Change Centre

CHICKEN AND SWEET POTATOES WITH SHALLOTS (Serves 2)

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.

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