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
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
CHICKEN AND SWEET POTATO SIMMER
Make and share this Chicken and Sweet Potato Simmer recipe from Food.com.
Provided by Charmie777
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel sweet potatoes. Cut potatoes and chicken into 1-inch (2.5 cm) cubes. Set sweet potatoes aside. In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
- Drain fat from pan; heat remaining oil over medium heat. Fry onion, green pepper, garlic, ginger, chili powder, cumin, salt and pepper, stirring often, until onion is softened, 4 minutes.
- Add sweet potatoes and chicken stock; bring to boil. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced and sweet potatoes are tender, about 10 minutes. Uncover and cook over high heat until sauce is thickened, about 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 349.2, Fat 13.9, SaturatedFat 2.7, Cholesterol 118.1, Sodium 623.9, Carbohydrate 23.1, Fiber 3.2, Sugar 6.6, Protein 32
AIR FRYER BAKED SWEET POTATO
Sometimes I get cravings for baked sweet potatoes with all the fixings, making this recipe ideal for 1 serving. Quick and easy and you don't have to turn on the oven.
Provided by Yoly
Categories Sweet Potato Side Dishes
Time 35m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Wash sweet potato and pierce holes throughout. Rub olive oil all over sweet potato using your hands and place in the air fryer basket.
- Cook in the preheated air fryer for 15 minutes. Turn sweet potato and continue to cook until potato is soft and tender, 15 to 20 minutes more.
- Cut a slit on top of the sweet potato and top with butter, brown sugar, and cinnamon.
Nutrition Facts : Calories 371 calories, Carbohydrate 59.5 g, Cholesterol 30.5 mg, Fat 14 g, Fiber 7.1 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 210.5 mg, Sugar 22.7 g
SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE
These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
- Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
- Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
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HONEY ROASTED CHICKEN AND SWEET POTATOES SKILLET
From lecremedelacrumb.com
4.9/5 (196)Total Time 30 minsCategory Main CourseCalories 547 per serving
- Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste, plus garlic powder and 1 teaspoon Italian seasoning.
- In a large skillet over medium heat melt 3 tablespoons butter. Stir in 2 tablespoons honey. Add chicken to pan and brown on each side for 3-4 minutes. Scoot chicken to the sides of the skillet.
- Add remaining butter and honey to the center of the skillet. Once butter is melted, add sweet potatoes and stir to coat in the honey-butter mixture. Sprinkle with remaining Italian seasoning, then add pecans and cranberries and stir to combine. Allow to cook for 3-4 minutes.
- Transfer pan to preheated oven and bake for 10-15 minutes until chicken is cooked through. Garnish with fresh thyme and cracked black pepper and serve.
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4.5/5 (24)Total Time 1 hr 10 minsCategory Main CourseCalories 470 per serving
- Scatter sweet potatoes, garlic and onion in the bottom of a large baking dish. Drizzle with olive oil and season with salt and pepper. Toss well.
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