NUTRITION

SERVINGS

INGREDIENTS

5 ounce skinless, boneless chicken breast

1 medium sweet potato

1 tablespoon extra virgin olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 cloves garlic, minced

1/4 cup unsweetened almond milk

Salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cut the sweet potato into 1-inch cubes. Place in a pot with cold water and a pinch of salt.

• 3

  Pat the chicken breast dry with paper towels. Season generously with salt and black pepper.

• 4

  In a small bowl, combine half of the minced garlic, half of the chopped rosemary and thyme, and half of the olive oil to create an herb mixture.

• 5

  Rub the herb mixture all over the chicken breast.

• 6

  Heat an oven-safe skillet over medium-high heat. Once hot, add the remaining olive oil.

• 7

  Place the chicken breast in the skillet and sear for 3-4 minutes until golden brown.

• 8

  Flip the chicken and transfer the skillet to the preheated oven.

• 9

  Roast for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).

• 10

  Meanwhile, bring the pot of sweet potatoes to a boil and cook for 15-20 minutes until fork-tender.

• 11

  Drain the sweet potatoes and return them to the pot.

• 12

  Add the remaining garlic, herbs, and almond milk to the sweet potatoes.

• 13

  Mash until smooth and creamy, seasoning with salt and pepper to taste.

• 14

  Let the chicken rest for 5 minutes before slicing.

• 15

  Serve the sliced herb-roasted chicken over the sweet potato mash.