2 medium sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
4 (4-ounce) skinned, boned chicken breast halves
1/4 cup sliced green onions
1/3 cup dried tart cherries
How to Make It
Combine first 5 ingredients in an 8-inch square baking dish, and stir well. Add potatoes to milk mixture, and toss gently to coat. Cover dish with plastic wrap, and vent. Microwave mixture at high 9 minutes, stirring after 4 minutes. Arrange chicken in bottom of dish, nestling into potatoes, and top chicken with green onions and cherries. Microwave at high 7 minutes or until chicken is tender.
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I modified this for stove top cooking. Sauteed the chicken first and then brought potatoes to a boil then reduced to simmer for about 15 minutes. I did double the recipe and substituted light agave syrup for the honey. I served it with instant brown rice, which I added scallions, chopped dried cherries, white pepper, and salt to as well. My Bajan bf loved the entree. I will definitely make it again.
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