4 x 5 oz boneless, skinless chicken breasts, cut into 1″ cubes (I just left them as full breasts)
Pinch of sea salt and pepper
1 Tbsp extra virgin olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chicken broth
2 tsp dijon mustard
1. Season chicken with salt and pepper.
2. Heat oil in a skillet to medium high. Add onions and cook until translucent, about 6 minutes. Add garlic and cook for 2 minutes.
3. Turn heat to high and add chicken to skillet. Saute, turning occasionally, till golden brown.
4. Add broth and de-glaze skillet. Bring to boil, then simmer until liquid is reduced by half. Stir in mustard. Remove from heat.
Roasted Sweet Potato Salad
Olive oil spray
4 cups cubed sweet potatoes
2 tbsp extra virgin olive oil
1 cup sliced red onion
1 cup sliced red pepper
1 cup sliced green pepper
2 cups cooked or canned black beans
1 tbsp sambal oelek or other chili/garlic sauce
1 tbsp minced garlic
2 tbsp lemon juice
sea salt and pepper
1 cup chopped cilantro
1. Pre heat oven to 425 F
2. Spray baking sheet with olive oil spray, place sweet potatoes on tray in one layer. Spray overtop with olive oil. Cook until al dente, about 20 mins. Set aside.
3. Meanwhile, heat 1 tbsp olive oil in a saucepan. Add onions and peppers and saute for 5 mins, until soft. Add beans. Mix together and heat through. Remove from heat and set aside.
4. In a small bowl, combine sambal oelek, garlic, lemon juice, salt and pepper.
5. In a large bowl, gently combine sweet potatoes and onion mixture. Drizzle dressing over top, add cilantro and mix well.
Original recipe thanks to Oxygen’s Quick and Easy Summer Meals.
