Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and dice 2 medium sweet potatoes into 1-inch cubes, then toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the seasoned sweet potatoes along with 1 tablespoon of fresh rosemary and pan-sear for 10-12 minutes, stirring occasionally, until tender and lightly browned, then remove them from the skillet and set aside.

3. 3

   Season 2 boneless, skinless chicken breasts with an additional 0.25 teaspoon of salt and 0.15 teaspoon of black pepper on both sides.

4. 4

   Add 1 tablespoon of olive oil to the same skillet over medium-high heat, then add the seasoned chicken breasts and pan-sear for 5-7 minutes per side, or until cooked through with an internal temperature of 165°F (74°C), then remove them from the skillet and set aside.

5. 5

   Reduce the heat to medium-low, add 2 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.

6. 6

   Pour in 2 tablespoons of red wine vinegar, 1.5 tablespoons of honey, and 0.5 cup of chicken broth, then bring the sauce to a simmer and cook for 3-5 minutes, stirring frequently, until it has slightly thickened.

7. 7

   Return the pan-seared chicken breasts and sweet potatoes to the skillet, gently toss them in the agrodolce sauce until well-coated, and warm through for 1-2 minutes.

8. 8

   Garnish the dish with 1 tablespoon of fresh parsley and serve immediately.