Chicken With Sweet Potatoes And Cauliflower

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 sweet potato, peeled and sliced 1/4 inch thick (about 1/2 pound)
• 1/2 head cauliflower, cut into medium florets (about 1pound)
• 2 tablespoons extra virgin olive oil
• coarse salt
• ground pepper
• 2 tablespoons red wine vinegar (can also use sherry vinegar)
• 4 chicken breast halves, boneless and skinless (6-8 ounces each)
• 1 cup low sodium chicken broth
• 1/2 tablespoon unsalted butter, cold

Recipe

• 1 preheat oven to 450 degrees. on a rimmed baking sheet, toss sweet potato and cauliflower with 1-1/2 tablespoons of oil and season with salt and pepper. roast until cooked through and browned on one side, about 25 minutes. transfer to a bowl and gently toss with 1 tablespoon vinegar.
• 2 meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low heat. season chicken with salt and pepper. cook until golden and cooked through, 30-35 minutes, flipping chicken halfway through. transfer chicken to a plate and tent with foil to keep warm.
• 3 to skillet, add broth, thyme, and 1 tablespoon vinegar. cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. remove from heat and stir in butter. serve chicken with vegatbles and pan sauce.