Yummy and easy to make in single servings.
Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 14-16 minutes. Reserve 1/4 cup of the cooking water, drain the sweet potatoes and return them to the pot. Mash with the reserved cooking water.
Meanwhile, heat 1 Tbs of the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper and cook until gold brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
Wipe out skillet and heat the remaining 3 Tbs of oil over medium-high heat. Add the shallots, rosemary, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring, ntil the shallots are tender, 3 to 4 minutes.
Serve the chicken with the potatoes and drizzle with the shallot mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 388 | ||
Calories from Fat: 53 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 97.4mg | 30 % | |
Sodium 245.1mg | 8 % | |
Potassium 1118.5mg | 29 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 34.5g | ||
Protein 42.3g | 60 % | |
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. |
Calories per serving: 388
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