This is the recipe (story follows below):
- 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
- Brown chicken in hot oil, approx 5 min per side. Remove & set aside.
- Stir in broth, seasonings and veggies. Bring to gentle boil. Boil 5 minutes.
- Cut up chicken into bite size pieces, return to pan. Reduce heat to simmer.
- Cook until chicken is done, and veggies are tender, about 7 – 10 minutes.
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. :(