Sweetpotato, Chicken and Veggies (Two Ways)
Recipe
Ingredients
- 2 pounds medium-sized sweetpotatoes 5 potatoes, 6 to 7 ounces each
- 2 pounds boneless skinless chicken breasts (cutlets), cut in 1-inch pieces
- 2 large sweet red and/or green peppers cut in 1-inch squares
- 1 medium onion cut in 1-inch pieces, layers separated
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup honey mustard
Instructions
- Pierce sweetpotatoes with fork tines. Microwave on HIGH 3 minutes. Turn potatoes and microwave until almost tender, about 1-1/2 to 3 minutes longer depending on microwave power. Cool.
- Peel and cut sweetpotatoes in 1-inch pieces (makes about 4 cups).
- In medium bowl, combine 32 sweetpotato pieces and 24 chicken, pepper and onion pieces (this should be about half of each ingredient); set aside.
- In large skillet heat oil. Add the remaining half of sweetpotato, chicken, peppers and onions; season with salt and pepper. Cook and stir gently until chicken is no longer pink, 10 to 12 minutes. Remove to a microwavable bowl. Cover and refrigerate for pita filling variation.
- VARIATIONS: DAY ONE: SWEETPOTATO AND CHICKEN SKEWERS
- Into reserved sweetpotato mixture in bowl, stir combination of honey mustard and 2 tablespoons water.
- On 8 skewers, alternately thread sweetpotatoes, chicken and vegetables.
- Heat large grill pan coated with cooking spray over medium heat until hot or preheat broiler. Arrange skewers in grill pan or on broiler pan coated with cooking spray, brushing with any honey mustard remaining in bowl.
- Cook until chicken is cooked through, about 8 minutes, turning occasionally. Serve hot over steamed spinach, if desired.
- VARIATION DAY TWO: STUFFED PITAS WITH FETA AND OLIVES
- To reserved cooked sweetpotato, chicken and vegetable mixture, add 3/4 cup crumbled feta cheese, 1/2 cup prepared Greek or vinaigrette salad dressing and 1/2 cup sliced black olives.
- Microwave, lightly covered, just until hot.
- Spoon mixture into 4 large pita pockets. Add chopped tomato, if desired.
Notes
Note: Green peppers were used in nutritional value calculations
Nutrition Facts
Sweetpotato, Chicken and Veggies (Two Ways)
Serving Size
1
Amount per Serving
Calories
640
% Daily Value*
Fat
16
g
25
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
143
mg
48
%
Sodium
685
mg
30
%
Potassium
1759
mg
50
%
Carbohydrates
63
g
21
%
Fiber
8
g
33
%
Sugar
18
g
20
%
Protein
55
g
110
%
Vitamin A
32397
IU
648
%
Vitamin C
55
mg
67
%
Calcium
92
mg
9
%
Iron
3
mg
17
%
Net Carbohydrates
55
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 640kcalCarbohydrates: 63gProtein: 55gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 143mgSodium: 685mgPotassium: 1759mgFiber: 8gSugar: 18gVitamin A: 32397IUVitamin C: 55mgCalcium: 92mgIron: 3mgNet Carbohydrates: 55g