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One-pot chicken and sweet potato dinner
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I cook this *maybe* once a week...
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The story: It is not often that I utilize my oven. For whatever reason I am always convinced that me + an oven will = catastrophe. And no, I never actually encountered a catastrophic event but still, I get worried. Anyways, the background on this recipe is, as some would say, “thin-spiring.” I had been carbing out for about a week and realized I needed something healthy and full of protein on my dinner plate. Insert: this recipe.
What happened: I wanted something really, truly balanced. Once I decided on making a one-pot meal with chicken I filled the gaps with something green and something with starch. I bought asparagus and sweet potatoes to add to the dish and both were great moves. How to make it: Preheat your oven to 350 degrees. Slice and entire onion, two lemons and 4 cloves of fresh garlic and evenly distribute across the pan. Next, cut ½ inch sweet potato disks and lay them atop the base layer. Add chicken breasts next to the potatoes and season with olive oil, salt, pepper and garlic powder. For even more flavor, flip the chicken and potato disks and season the other side too. Once your oven is hot enough, stick the dish on the top rack and walk away. In an hour it will all be ready. While you’re waiting: Fill a stove-top pan ¾ of the way with water and turn on high. Snap the ends off your asparagus and place in the pan. Wait about 5 minutes, or until the asparagus turns bright green and move the veggies from the hot water into a separate container. There, add olive oil, salt, pepper and garlic powder. Cover the container and gently shake until all the asparagu-i are coated. Final thoughts: Once you’ve taken the dish out of the oven, remove the remnants of the lemon but keep the onion and the sauce. This dish will last about 4 meals (unless you eat like me and it lasts 2). Two thumbs up for health! |
Ingredients:
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