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Wednesday, November 13, 2013
Balsamic Chicken with Mashed Sweet Potatoes Recipe
I enjoyed this recipe so much that I had to share it. :)
I made this for dinner, and enjoyed the leftovers for lunch for two days afterward. Normally Jesse isn't a fan of sweet potatoes, but he loved them mashed. The sweet potatoes would make a great healthy addition to your Thanksgiving table in a few weeks. On days focused on indulgence it is great to have some healthy alternatives available.
The recipes are below!
4 Chicken Breast
4-5 Cloves of Garlic
1 cup fresh Basil
1 tablespoon Olive Oil
2 Tablespoons Balsamic Vinegar (use less for lighter flavor, more to increase the taste)
1/4 cup water
1 cup sliced Mushrooms (I used one whole package of baby bella mushrooms)
1 pack Cherry Tomatoes (sliced)
1 medium Onion sliced
-Pre-heat over to 375 degrees.
-In a blender combine: garlic, basil, olive oil, vinegar, and water. Blend until pureed.
-Place chicken breasts in baking dish with mushrooms, cherry tomatoes, and onions. Pureed mixture can be poured over the entire dish or directly over the chicken.
-Bake until chicken is baked completely through (approximately 30-40 minutes).
Mashed Sweet Potatoes
*I made enough sweet potatoes for 7-8 meals.
-3 Large Sweet Potatoes (3 lbs)
-1.5 tablespoons butter (optional)
-3/4 cup skim milk
-4-5 tablespoons Plain Greek Yogurt (0% fat)
-Salt and Pepper to taste
(milk and greek yogurt proportions can be varied to achieve your desired mashed potato texture. Add ingredients slowly as you mix potatoes.)
(*for a more savory version of these potatoes add 3 cloves of garlic, lightly sauteed in the butter before adding to potatoes).
-Peel and cube sweet potatoes. Place them in a large pot, cover with water and boil until tender. Potato pieces should fall off of a fork when speared. Do not over-boil or potatoes will become mushy.
-If using garlic saute in butter.
-Return potatoes to pan.
-Add milk, and Greek yogurt. Mash potatoes until desired consistency is achieved. (I used an electric hand mixer, and added milk and Greek yogurt slowly. I increased the creaminess by adjusting the amount of Greek Yogurt to the proportions listed in the recipe).
-Salt and Pepper to taste.
Serve and enjoy!