Chicken and Sweet Potatoes With Shallots

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Photo by  Jonny Valiant
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 424 calories
    • Calories 157 calories from fat
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 94 mg
    • Sodium 718 mg
    • Protein 37 g
    • Carbohydrate 29 g
    • Sugar 9 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 57 mg

Ingredients

  1. Check 1 1/2pounds sweet potatoes, peeled and cut into 2-inch pieces
  2. Check kosher salt and black pepper
  3. Check 4tablespoons olive oil
  4. Check 4 boneless, skinless chicken breasts (each 6 ounces)
  5. Check 4 shallots, sliced into thin rings
  6. Check 2tablespoons roughly chopped fresh rosemary

Directions

  1. Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.
  2. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
  5. Wipe out the skillet. Heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes.
  6. Serve the chicken with the potatoes and drizzle with the shallot mixture.