What!? Two recipe posts in two days? It’s definitely winter and too cold with too much snow on the roads for riding.
Tonight’s paleo challenge was interesting: broccoli, sweet potato, apples, and chicken. My first idea was to roast the potato and apples. But, after seeing the clock, I decided there wasn’t enough time. Next idea: a potato and apple hash with shredded chicken. Nope; boys would never touch that. I asked Zach what he wanted and he said cinnamon apples. HEY! That’s an idea: apple-smashed sweet potatoes with some kind of chicken and broccoli on the side. That’s not quite a complete challenge since all the ingredients aren’t incorporated into a single dish, but at 6:30 PM I’ll take it!
Mustard and Tarragon Chicken Breast
3 chicken breast
3 tbs course mustard
3 tbs fresh tarragon, chopped
1/4 red onion, slided big
1 large clove garlic, smashed
salt & pepper to taste
Preheat oven to 400 degrees.
Smear one side of the chicken with mustard and then top with tarragon, salt and pepper. Add the oil to a heated pan, and then add the onion and garlic. Cook, stirring for a minute or two, and then move to the sides and add the chicken, smeared side down. While that side cooks, smear the other side with mustard and seasonings. Cook for 3 or 4 minutes, until the chicken is brown and then flip. Cover with foil and place in the oven and bake until the chicken reaches 170 degrees. It’ll take about 45 minutes, so plan the potatoes based on that timing.
Once the chicken reaches 170 degrees, remove from the pan and wrap in foil. Move the pan with juices to the stove and simmer over medium heat until reduced, stirring to loosen any bits stuck to the bottom. If the pan is a little dry, you may need to add a little chicken stock or other liquid.
Slice the chicken and plate it with sauce drizzled on top.
Apple-smashed Sweet Potatoes
2 medium sweet potatoes, peeled and cut into small cubes
2 apples, peeled and sliced thinly
1/2 tsp-ish cinnamon
1 tbs pure maple syrup
1 tbs raw honey
1 tbs minced shallot
1 tbs butter
1/4 coconut milk (almond milk or maybe even apple cider)
salt and pepper to taste
Boil the sweet potatoes until very tender. While the potatoes cook, add the butter to a hot skillet and melt. Once melted, add the shallot and cook for approximately 2 minutes. Add the apples, the cinnamon, syrup, and honey and cook over medium-low heat until tender.
Drain the potatoes and add them to a medium bowl. Add in the apples and milk and smash, smash, smash. You may need to add a little more/less milk to reach the desired consistency. Finish off the potatoes with a quick drizzle of syrup and salt and pepper to taste.
I served everything with steamed broccoli on the side. But, it was the green-headed step child–it didn’t really fit in.