chicken and sweet potatoes with shallots

This dinner was really good and easy to fix. We don’t eat a ton or “tubers” but they are fine in our diets sometimes. This recipe came from the February 2010  issue of Real Simple .

1 1/2 pounds sweet potatoes peeled and cut into cubes

4 tablespoons olive oil (or grapeseed)

4 boneless skinless chicken breasts

4 shallots sliced into thin rings

2 tablespoons roughly chopped fresh rosemary

Place the sweet potatoes in a large pot, cover with water and bring to a boil. Then reduce the heat and cook for 14 to 16 minutes. Reserve 1/4 cup of the sweet potato liquid. Drain the sweet potatoes and return to the pot to be mashed with the reserved liquid.( I used a hand held metal masher and mashed them on the pot).

Meanwhile, heat the olive oil in a large skillet over medium heat. Cook the chicken breasts in the oil with some salt and pepper until golden brown and thoroughly cooked (7-8 minutes each side).Transfer the chicken to a plate.

Add some more olive oil and saute the shallots. Add a little salt and pepper and saute’ for about 3 minutes until the shallots are tender. Serve the chicken with the potatoes and drizzle with the shallot mixture.

Yum! Really good the next day too.

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About christybutch

Hi! I am Christy Butch. Married to Garrett Butch and the mother of two boys, Collin and Ryan. I am the Co-Founder of Maximum Potential, a company that teaches people how to work with autistic children. I am also a Strength Coach CF-L1 Instructor and Olympic Lift Coach as well as Nutrition Certified. This blog is about the journey to drastically change my families diet to better our immediate and long term health. I am excited to see what lies in store for us, especially my 7 year old who is autistic.We are now following a diet of meat.vegetables.nuts,seeds,little starch and little sugar.
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