- 3 sweet potatoes (about 2 pounds), peeled and cubed
- 2 teaspoons olive oil
- 4 4-ounce skinless, boneless, chicken breast halves, pounded to 1/2-inch thickness
- Salt and ground black pepper, to taste
- 1/4 cup orange juice
- 1/4 cup maple syrup
- 2 tablespoons light brown sugar
- 1/8 teaspoon cloves
Place peeled and cubed sweet potatoes in a large saucepan and add enough water to cover. Set pan over high heat and bring to a boil. Cook 3 minutes. Drain and set aside.
Heat oil in a large high-sided skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil and cook 1 minute per side, until golden brown.
Whisk together orange juice, maple syrup, brown sugar and cloves. Pour mixture over chicken. Arrange sweet potatoes around chicken in pan.
Cook 10 minutes, uncovered, until chicken breasts are cooked through and sweet potatoes are tender and maple-orange sauce is thick and bubbly.
Nutritional info (per serving: 1 chicken breast half, 1 cup sweet potatoes): 474 calories, 5 g fat, 76 g carbs (69 g net carbs), 7 g fiber, 31 g protein
from Shape Magazine
Yield: 4 servings