Sweet Potatoes with Cinnamon Chicken and Cashews

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Photo: Squire Fox; Styling: Carla Gonzales-Hart
Serves 6 (serving size: about 1/3 cup topping and 1 potato)


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1 tablespoon olive oil
1/4 cup finely chopped celery
1/4 cup dried tart cherries
1/4 cup golden raisins
3 tablespoons orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon kosher salt
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup dry-roasted cashews, unsalted
1/4 cup thinly sliced green onions


Hands-on: 20 Minutes
Total: 1 Hour, 10 Minutes

1. Preheat oven to 400°. Bake potatoes according to recipe instructions.

2. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add celery; cook 2 minutes, stirring frequently. Add cherries and next 5 ingredients (through salt); cook 1 minute. Stir in chicken and cashews; cook 2 minutes. Sprinkle with onions. Top potatoes with chicken mixture.

Created date

July 2014

Nutritional Information

Calories 412
Fat 10.6 g
Satfat 2 g
Monofat 6.3 g
Polyfat 1.5 g
Protein 20 g
Carbohydrate 61 g
Fiber 8 g
Cholesterol 44 mg
Iron 3 mg
Sodium 462 mg
Calcium 97 mg