Chicken With Sweet Potatoes Cauliflower Recipes

CHICKEN WITH SWEET POTATOES & CAULIFLOWER

Steps:

• Preheat oven to 400. Peel sweet potatoes and cut into chunks. Clean the cauliflower and cut into pieces. Put the sweet potatoes and the cauliflower in a big bowl and add 1.5 tbs olive oil, leaves off of 1 thyme sprig, salt and a few sprinkles pepper and combine.
• Line a baking sheet with aluminum foil, place the sweet potatoes and cauliflower evenly on the baking sheet and put in the oven for 30-40 min, flipping when about halfway done so they brown evenly.
• While the veggies are in the oven, cut the chicken breasts in halves, add remaining olive oil to a pan and then add the chicken, next add the butter so that it melts in with the olive oil while the chicken is cooking and cook over medium-high heat. Season the chicken with a little bit of salt and pepper. When the chicken has browned on one side, flip it, and add 1/4 to 1/2 cup of chicken broth, the red vinegar and the remaining thyme leaves. Cook until the liquid has cooked down and reduced in half and the chicken is done cooking. To serve spoon a little of the sauce over the veggies and chicken on the plate.

CHICKEN WITH SWEET POTATOES AND CAULIFLOWER

Steps:

• 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.
• 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.
• 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.

SHEET-PAN CHICKEN, POTATOES AND CAULIFLOWER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
• In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and cauliflower are browned and very tender.
• Add spinach to pan. Roast 1 to 2 minutes longer or until spinach wilts slightly. Top with remaining herbs.

CHICKEN, SWEET POTATO AND CAULIFLOWER VINDALOO

Steps:

• 1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt. Cook for 7 to 8 minutes. Remove to a plate.
• 2. Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes. Add cauliflower and cook 3 minutes. Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute. Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
• 3. Add chicken and heat through. Stir in mint and serve over cooked quinoa.