Paleo Chicken & Sweet Potato Bake
- 2 chicken breasts (free-range organic is preferred)
- 2 large sweet potatoes, washed and cut into wedges (I left the skin on)
- 1 pint assorted grape tomatoes
- 4 large cloves of garlic, minced (you can use more or less according to taste)
- 2 Tbs. Italian seasoning
- 1/2 tsp. red cracked pepper
- sea salt
- olive oil
Preheat your oven to 425 degrees
In a large Ziploc bag, add potato wedges, a drizzle of olive oil, and half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated. Empty onto a baking sheet and bake for 10-15 minutes or until edges begin to turn slightly brown.
In the same large Ziploc bag, add chicken breasts, a drizzle of olive oil, and the other half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated.
Then in a large skillet over med high heat, add a drizzle of olive oil and brown chicken on both sides (a splatter screen is very helpful for this step!). Once the chicken is browned on both sides, your sweet potatoes should be ready. Remove them from the oven and add them to the outer edges of the pan, along with your tomatoes. Cook uncovered (shaking the pan every so often to prevent sticking) for another 7-10 minutes or until chicken is cooked through. This dish will serve 2 and can easily be doubled or tripled to suit your needs.
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