Makes dinner for two, with leftovers for lunch.
Approximate cooking time: 45 minutes
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
Instructions
- Wash and chop sweet potatoes. Place in a large pot and cover with cold water.
- 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).
- Reserve 1/4 cup of cooking water. Drain remaining liquid and return sweet potatoes to pot. Mash with reserved cooking water.
- Meanwhile, season chicken with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
- Heat 4 Tbs coconut oil in large skillet over medium-high heat.
- When pan is hot, add sliced shallots and rosemary and cook for a minute.
- Add chicken breasts to pan and pan-fry until golden brown and fully cooked (7-8 min per side).
- Serve with mashed sweet potatoes on the side.
16 Comments
texaspaleo
This recipe was fantastic! I really like that with only a few directions, this prepares a meal and a vegetable.
Antonella
I added sage and butter to the sweet potatoes (I am doing primal, so I used regular butter, but you can use coconut if you’re being really strict) and they were AWESOME!!! We’re two women eating this, and it made 5 portions of mashed potatoes for us. Let me repeat: YUM!
jengaines
I used unsweetened almond milk instead of the reserved water and it came out delicious! It was even better the next day.
AdamNewVegas
This was a fantastic meal!
Skinny Fat Kid
This was so good! Such simple ingredients but delicious. I only had 1 shallot and the shallot flavor was still great. I would probably do at least 2 next time.
cartertx
Quick, easy, and absolutely delicious. The leftovers make a great cold chicken salad the next day, too.
Jamie
Do I peel the sweet potatoes prior to cooking them?
Neely
Jamie – You can if you want, but it’s not necessary at all.
Steph
Amazing!! For the sweet potatoes I added 2 tablespoons of maple syrup and cinnamon, so good!!!
Alison @SassyMomChicago
Made the potatoes with fresh sage, maple syrup(real) and coconut oil. Fantastic!! If only my kids would eat it.
Fyfe
I loved this! My chicken breasts were a little thick, so after cooking for a while I ended up slicing them into ‘medallions’, it cut the cooking time in half and made it easier to divide into portions, plus there was more of the nice carmelization from the shallots. I definitely had enough for leftovers the next day.
saltshrimp
Simple and yummy! My shallots were a little worse for wear after 15 minutes in the pan…next time I’ll pull them from the pan before they turn to ash.
caseyldewey@gmail.com
Does the nutritional info include the sweet potatoes? Calories seem low for a full meal…
Neely Quinn
caseyldewey@gmail.com – You’re right. It was off – I’m so sorry about that. I re-calculated the nutritional info for this recipe and the new info is displayed above. Thank you so much for calling my attention to this. Sometimes we make mistakes!
jessica.grow
I pounded the chicken breasts to 1/2 inch, and then brined them in a ziplock with sea salt and 1 cup of water for about half an hour before cooking.
Then I rubbed the chicken with chipotle powder while it was in the pan.
I think it was the best chicken I have ever made.
April
This recipe is amazing! First of all, I was able to get my daughter to eat something made with coconut oil! You couldn’t even taste it and she loved it! Second, I used a little bit of hemp milk, pure maple syrup, sliced almonds, cinnamon, and nutmeg in the sweet potatoes. So delicious!!! My hubby, my daughter, and her friend all cleaned their plates and loved the food! Thank you!