I love the combination of flavors in this dish - serve with rice or couscous!
Ginger Sweet Potato Chicken Bake
Ingredients:
2 large chicken breasts, about 1.25 lb
2 large sweet potatoes, about 1.5 lb
1 15 oz can of pineapple pieces, in 100% pineapple juice
2 tsp extra virgin olive oil
1 tsp ground ginger
1 tsp garlic powder
1 tsp ground cinnamon
Salt/Pepper
Directions:
1. Preheat oven to 350.
2. Dice chicken breasts into 1/2 - 1 inch cubes. Helpful Hint: It's easiest to cut chicken breasts while they are still partially frozen.
3. Peel sweet potatoes and cut into 1 inch cubes.
4. Drain pineapple juice, (reserve about 1/2 cup to use when cooking rice if you are using that as your side dish).
5. In large bowl, toss diced chicken breast, sweet potato pieces and pineapple piece. Add extra virgin olive oil, ground ginger, garlic powder, ground cinnamon and salt and pepper. Toss well. Transfer mixture to 9x13 baking dish.
6. Bake at 350 for 20 minutes uncovered. Remove and cover with foil, and then bake another 30-40 minutes. (This will prevent the sweet potatoes from drying out.)
Total Cost:
Chicken - $2.50
Sweet Potatoes - $1.50
Pineapple - $0.80
Olive Oil - $0.08
Seasonings - $0.20
Grand Total - $5.08 for 6 servings!
2 comments:
this was quite disgusting. the ingredients formed a sort of paste on the chicken that was very unappetizing. the chicken was cooked through before the yams, so they were still hard and I had to throw them in the microwave for several minutes.
I'm sorry it didn't work out for you! We haven't ever run into a pasty sauce when making this dish, there are so few dry ingredients. Perhaps including some of the pineapple juice would thin it out for you? Also it may be that yams cook differently than sweet potatoes - I'm no vegetable expert but thy may be denser and require more cooking tome. Good luck!
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