Main Dish: Chicken & Sweet Potatoes with Shallots
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 ¼ cup of cooking water. Drain remaining liquid and return sweet potatoes to pot. Mash with reserved cooking water.
4. Meanwhile, season chicken with ½ tsp salt and ¼ 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 400 | ||
Calories from Fat: 149 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 157.2mg | 5 % | |
Potassium 707.7mg | 19 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.1g | ||
Protein 55.3g | 79 % | |
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: 400
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