The result? Delicious! It makes a wonderful dinner served with a green salad, and leftovers are terrific warmed up on their own, or with a poached egg on top.
Jan's Chicken Sweet Potato Hash
(Two generous servings)
1 or 2 boneless chicken breast halves (depending on their size)
1 Tbsp. olive oil
1 tsp. dried basil
4 T. butter, divided
1 sweet potato, scrubbed and cut into small dice
1 large or 2 small white onions, diced
1/2 bell pepper (red, orange, or green work fine), diced
1 clove garlic, minced
1/2 tsp. dried thyme
1 tsp. paprika
1 tsp. tomato paste
Salt and pepper
Rub chicken with olive oil and sprinkle with basil, salt, and pepper. Bake at 350 for 25 minutes or until internal temperature is 165. Set aside until cool enough to handle and then chop into dice. Set aside.
|Baked seasoned chicken, diced.|
Melt 3 T. of butter into a large skillet over medium heat. Toss in diced sweet potato, salt and pepper, and saute for 8 minutes. Add onion and saute an additional 10 minutes, until evenly browned and sweet potatoes are tender.
|Sweet potatoes and onions have reached|
a nice color and the potatoes are tender.
In another skillet, melt remaining 1 T. butter over medium heat. Saute bell pepper and garlic to combine, then stir in paprika, thyme, and tomato paste. Saute for 5 minutes.
|The bell pepper mixture is ready.|
When sweet potato mixture is tender, add chicken chunks and bell pepper mixture and stir to incorporate and warm all ingredients for 2-3 minutes.
|Nyum nyum nyum.|