Chicken With Sweet Potatoes and Cauliflower |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Delicious all in one recipe courtesy of *Everyday Food*. However, if I were really to serve it to *four* people, I'd want to up the amount of sweet potatoes and cauliflower some. Ingredients:
1 sweet potato, peeled and sliced 1/4 inch thick (about 1/2 pound) |
1/2 head cauliflower, cut into medium florets (about 1pound) |
2 tablespoons extra virgin olive oil |
coarse salt |
ground pepper |
2 tablespoons red wine vinegar (can also use sherry vinegar) |
4 chicken breast halves, boneless and skinless (6-8 ounces each) |
1 cup low sodium chicken broth |
1/2 tablespoon unsalted butter, cold |
Directions:
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1-1/2 tablespoons of oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
2. Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low heat. Season chicken with salt and pepper. Cook until golden and cooked through, 30-35 minutes, flipping chicken halfway through. Transfer chicken to a plate and tent with foil to keep warm.
3. To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegatbles and pan sauce.
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