This is the recipe (story follows below):

Ingredients

• 1 Tbsp veggie oil
• 2 chicken breasts, defrosted
• 1 cup chicken broth (I use Knorr Chicken Broth powder and hot water)
• 1 Tbsp garlic, minced
• 1 tsp rosemary, dried
• 1/2 tsp thyme leaves, dried
• 2 large, peeled sweet potatoes, cut into 1 inch cubes
• 2 cups veggies – we used green beans

Instructions:

1. Brown chicken in hot oil, approx 5 min per side.  Remove & set aside.
2. Stir in broth, seasonings and veggies.   Bring to gentle boil.  Boil 5 minutes.
3. Cut up chicken into bite size pieces, return to pan.  Reduce heat to simmer.
4. Cook until chicken is done, and veggies are tender, about 7 – 10 minutes.

Story:

This recipe is loosely based (how I follow all my recipes) on a Campbell’s recipe from my local grocer’s flyer.  It called for Sweet Potatoes, and being myself a brand new, sometimes-strict, self-proclaimed GREEN, CLEAN, and LOCAL eater, I sent my husband out for exactly – SWEET potatoes.  He came back with white potato-looking things.  I quizzed him (he’d call it grilled) emphatically about the labeling of said ‘sweet’ potatoes.

Here’s the recipe picture:

Do those potatoes look WHITE to you?  Perhaps its the wizardry of photoshop I tell myself.  Or maybe gluten-carrying chicken broth has more dye in it (I’m kidding btw).  I have checked 3 different local markets, all our sweet potatoes are WHITE.  Our YAMS are orange!  So I’ve discovered, its all you Americans who have labeled everything wrong.  Just to let you know – those orange things, those are YAMS.  What you want in your recipe here – is Sweet Potatoes.  Yummmm!

PS – the picture of the gorgeous food that I made is being held hostage by my dead phone.  :(