Rosemary-Garlic Chicken with Sweet Potato Sauté

A savory blend of rosemary and garlic enhances tender chicken slices, complemented by sweet potato's rich flavor in a delightful, warm sauté.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by preparing the sweet potato. Peel and dice it into small cubes, ensuring consistency in size for even cooking. In a bowl, toss the sweet potato with 1 tablespoon of olive oil, a pinch of salt, and half of the chopped rosemary. This pre-infusion of herbs and oil will enhance the natural sweetness as the sweet potato cooks.
2. 2.
   Heat a large skillet over medium heat. Add the remaining tablespoon of olive oil and allow it to warm slightly before adding the sweet potato. Spread the pieces out in an even layer for optimal caramelization. Stir occasionally and cook for about 10-12 minutes, or until the edges are golden and the centers are tender when pierced with a fork.
3. 3.
   While the sweet potato is cooking, prepare the chicken. Slice the boneless chicken breast into thin strips for quick, even cooking. Season generously with salt and pepper. If your chicken starts to stick while cooking, add a splash of water, which will also help in browning.
4. 4.
   Once the sweet potatoes are cooked, push them to the side of the skillet and increase the heat to medium-high. Add the garlic and remaining rosemary, stirring for about 30 seconds to release their aromatics. Immediately add the sliced chicken, ensuring each piece makes contact with the skillet for a good sear. Cook for 5-6 minutes or until the chicken is cooked through and lightly browned. Adjust the heat if necessary to avoid burning the garlic.
5. 5.
   Combine the chicken with the sweet potatoes, stirring to mix all the flavors. Taste and adjust seasoning as needed, adding a bit more salt or rosemary if desired. Serve immediately, garnishing with an additional sprinkle of rosemary for a fresh touch. If your dish seems dry, a drizzle of olive oil can add moisture and richness.