Chicken and Sweet Potatoes with Shallots

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Chicken and Sweet Potatoes with Shallots

Servings 4

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 429

carbohydrate 19g

protein 45g

fat 19g


  • 3 medium sweet potato(es) peeled and cut in 2 inch pieces
  • 11/2 teaspoon(s) sea salt to taste, divided
  • 1/4 teaspoon(s) black pepper freshly ground, to taste
  • 4 tablespoon(s) coconut oil
  • 4 piece(s) chicken breast(s), boneless skinless (4-6 oz)
  • 4 medium shallot(s) sliced into thick rings
  • 2 tablespoon(s) rosemary, fresh chopped


  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 teaspoon sea salt and reduce heat to medium-low. Simmer until tender (about 14-16 minutes).
  3. Reserve 1/4 cup of cooking water. Drain remaining liquid and return sweet potatoes to pot. Mash with reserved cooking water.
  4. Meanwhile, season chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  5. Heat 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.


  1. This recipe was fantastic! I really like that with only a few directions, this prepares a meal and a vegetable.

  2. 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!

  3. I used unsweetened almond milk instead of the reserved water and it came out delicious! It was even better the next day.

  4. 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.

  5. 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.

    1. – 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!

  6. 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.

  7. 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!

  8. This is excellent! Added the maple syrup, cinnamon and almond milk. A few potatoes left over … But that’s it! Not a single bit of chicken was left. :) definitely a winner.

  9. Re: shallots- I saw small ones & much larger ones ( the size of a small onion) in the market. I opted for small ones and it wasn’t a whole lot compared to the chicken. How much total measure would you want once sliced? 1/4 cup? 1/2 ? Thanks.

  10. This recipe is awesome! I didn’t have any shallots or sage, so I made it with red onion and Herbs de Provence, but it was still fantastic. Also, I added coconut milk to the sweet potatoes with some salt. Definitely going on the favorites list :)

  11. This recipe is awesome! I didn’t have any shallots or sage, so I made it with red onion and Herbs de Provence, but it was still fantastic. Also, I added coconut milk to the sweet potatoes with some salt.

  12. Very tasty indeed. And easy. I prepared it a little bit differently:

    -I used butter instead of oil. I like coconut oil, but my husband won’t touch it. Plus, butter gives you a brown on your chicken you can’t get with coconut oil.
    -I first seared the chicken on both sides without cooking through, removed from oil and then cooked the onions. Shallots are too delicate to cook for very long.
    -I returned the chicken to the pan to finish cooking, covered lower heat, and towards the end, added back the onions and a healthy shot of white wine to make a little sauce.


  13. I changed this up a bit as well. I peeled and chunked up the sweet potatoes and boiled them till tender but still a little firm – then set aside. I sautéed the onion and rosemary in the skillet with coconut oil (definitely use fresh rosemary for this and even if you don’t normally use coconut oil – try it with this). After shallot is softened, I remove from heat and set aside. Then I cut chicken thighs (boneless/skinless) in chunks and cook until done. Then mix all together in skillet and season to taste. Makes a good “gruel bowl”. Yummy.

  14. Thanks for all your tips everyone. Loved this dish! Tweaked recipe a little following the other comments, sprinkled chicken with smoked paprika and garlic powder. Had very think fillets so towards the end of cooking piled shallots on top of chicken to prevent further browning and deglazed yummy bits in pan with a few tablespoons of chicken stock. Spooned the sauce over the top on serving.

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