Chicken and Sweet Potatoes With Shallots

Great way to get Low-glycemic carbs with tasty protein

Still searching for what to cook ?

Name: Chicken and Sweet Potatoes With Shallots
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 pounds sweet potatos peeled, sliced into 2-in pieces; salt; Black pepper; 4 tablespoon Olive Oil; 4 boneless chicken breasts; 4 shallots thinly sliced; 2 tablespoons Fresh rosemary roughly chopped

Find the most delicious recipes here

INGREDIENTS

1 1/2 pounds sweet potatos ; peeled, sliced into 2-in pieces
salt
Black pepper
4 tablespoon Olive Oil
4 boneless chicken breasts
4 shallots ; thinly sliced
2 tablespoons Fresh rosemary ; roughly chopped

Servings

INSTRUCTIONS

1. Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.

2. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.

3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

4. Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.

5. Wipe out the skillet. Heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes.

6. Serve the chicken with the potatoes and drizzle with the shallot mixture.

NOTES

Alert editor

Chicken and Sweet Potatoes With Shallots

1 1/2 pounds sweet potatos peeled, sliced into 2-in pieces
 salt
 Black pepper
4 tablespoon Olive Oil
4 boneless chicken breasts
4 shallots thinly sliced
2 tablespoons Fresh rosemary roughly chopped

1. Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.

3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

4. Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.

6. Serve the chicken with the potatoes and drizzle with the shallot mixture.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (440g)
Recipe Makes: 4 Servings

Calories: 459
Calories from Fat: 58 (13%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.1g
Cholesterol 136.9mg		42 %
Sodium 250.9mg		9 %
Potassium 1282.5mg		34 %
Total Carbohydrate 39.5g		12 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 34.3g
Protein 58g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 459

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe