Approximately 30 minutes
I like to make this dish when I have leftover chicken breasts or chicken sausage from the night before. It makes prep go much faster.
2 large Sweet Potatoes
6 T of olive oil or coconut oil
2 chicken breasts or 2 chicken sausage links cooked and diced
1 medium onion-diced
3 celery stalks-diced
1 red pepper-diced
1/2 cup parsley
salt and pepper to taste
Wash sweet potatoes and cut off bad spots- do not peel. Cut into bite-size pieces.
Place in a bag with 2 tablespoons of oil and shake to coat. Spread out on cookie sheet or in a cast iron skillet and roast in the oven on 400 degrees for approximately 30-35 minutes.
While potatoes are roasting, prepare chicken if not already precooked. Heat 2 tablespoons of oil in a large skillet. Cut chicken breast into bite size pieces, adding to skillet and cooking over medium heat until no longer pink.
If using grilled chicken sausage links, place on a hot grill, turning often to make sure they do not burn. Internal temperature should be 160 degrees. Cut into bite size pieces.
Once chicken is done, remove from the skillet.
Heat remaining 2 tablespoons of oil in skillet over medium heat. Add onion, celery and red pepper. Cook for approximately 5 minutes, stirring occasionally
Once sweet potatoes are done, combine all cooked ingredients to the skillet , adding in the parsley, salt and pepper and serve!
This recipe was adapted and inspired from relish.com.
This is one of my favorite go-to meals when I have leftovers. Turkey could also be used in place of chicken. Keep that in mind when you have 50 pounds of turkey leftovers after the holidays!
Butternut squash or zucchini can also be substituted for the sweet potatoes.
Nancy Krcek Allen