CHICKEN AND SWEET POTATO BAKE
My husband thought this was the best invention ever. I like how easy it is.
Provided by Subeedube
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. Pour into a baking dish and place the chicken breasts on top.
- Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 575.5 calories, Carbohydrate 77.4 g, Cholesterol 127.9 mg, Fat 6.3 g, Fiber 12.7 g, Protein 52 g, SaturatedFat 2 g, Sodium 270.7 mg, Sugar 24.9 g
CHICKEN, SWEET POTATO, AND QUINOA STIR-FRY
It seems that everywhere I look lately, there are great quinoa recipes. This is one of them! The colors are vibrant, it's easy to make, and it tastes great! I've modified it slightly from the version in Prevention Magazine: (1) non-stick spray; (2) pre-grilled chicken; (3) an extra clove of garlic; (4) an extra jalapeno pepper; and (5) optional chicken broth and lime juice.
Provided by Kathy
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop up all the vegetables. But don't combine them, keep each separate.
- Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes.
- Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm.
- Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm.
- Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist.
- Stir in peas and chicken and cook 2 minutes.
- Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes.
- Remove from heat. Stir in cilantro, salt, black pepper.
- Serve with a squeeze of lime juice if desired.
SWEET POTATO CHICKEN CASSEROLE
This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.
Provided by RACHEL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
- Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid.
- Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).
Nutrition Facts : Calories 473.9 calories, Carbohydrate 58.1 g, Cholesterol 74.4 mg, Fat 7.2 g, Fiber 8.5 g, Protein 32.8 g, SaturatedFat 2.1 g, Sodium 576.5 mg, Sugar 13.4 g
QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN
Make and share this Quinoa Stir-Fry With Vegetables and Chicken recipe from Food.com.
Provided by swissms
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.).
- Stir in 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
- Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
- Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
- Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
Nutrition Facts : Calories 257, Fat 7.8, SaturatedFat 1.4, Cholesterol 70.6, Sodium 596.7, Carbohydrate 29.1, Fiber 5, Sugar 4.2, Protein 17.4
CRISPY ROAST CHICKEN WITH SWEET POTATOES
Simplify mealtime with this Crispy Roast Chicken with Sweet Potatoes. Made with five ingredients-chicken, SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, sweet potatoes, Italian dressing and Parmesan cheese-this Crispy Roast Chicken with Sweet Potatoes takes just ten minutes to prepare.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix; place in 13x9-inch pan. Bake 30 min.
- Meanwhile, prick each potato several times with fork. Microwave on HIGH 2 to 3 min. or just until sliceable but not soft. Cut into spears; toss with dressing and cheese.
- Add potatoes to baking dish with chicken. Bake 30 min. or until chicken is done (165ºF) and potatoes are tender.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
CHICKEN SWEET POTATO SKILLET
One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. -MacKenzie Wright, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.
Nutrition Facts : Calories 392 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 9g fiber), Protein 29g protein.
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
ONE-PAN BAKED CHICKEN & SWEET POTATOES
Avoid washing too many dishes with this One-Pan Baked Chicken & Sweet Potatoes! Our baked chicken and sweet potatoes feature brown sugar and fresh thyme.
Provided by My Food and Family
Categories Herbs
Time 1h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Mix dressing, sugar and thyme until blended. Pour over potatoes in large bowl; mix lightly. Use tongs to transfer potatoes to roasting pan sprayed with cooking spray, reserving dressing mixture in bowl.
- Add chicken to reserved dressing mixture; toss to evenly coat chicken with dressing mixture. Place next to potatoes in roasting pan.
- Bake 1 hour or until potatoes are tender and chicken is done (165ºF). Transfer chicken and potatoes to platter, reserving drippings in roasting pan. Pour drippings through strainer, then drizzle over chicken.
Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 180 mg, Carbohydrate 45 g, Fiber 5 g, Sugar 17 g, Protein 32 g
SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.
Provided by Melissa Clark
Categories weekday, one pot, main course
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
- In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
- Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
- Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
- Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
- To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams
SWEET POTATO STIR FRY RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, salt, green bell pepper, red bell pepper, onion, corn, black beans, garlic, cumin, chili powder, oregano, pepper, greek yogurt, cilantro
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
- Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
- Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
- Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
- Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 9 grams, Protein 13 grams, Sugar 20 grams
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