Chicken with Sweet Potato “Pasta” (Paleo)

 

 

A guest post from our customer Laura:

 

Ingredients:

8 chicken thighs, boneless with no skin

8 medium sweet potatoes, any color

2 tbsp butter

salt, to taste

pepper, to taste

1 Tbsp Herbes de Provence

1-2 Tbsp coconut oil

48 oz chicken or veggie broth

 

Directions: 

Preheat a large skillet to medium heat.  Melt your coconut oil in the pan.  Season your chicken with salt, pepper and Herbes de Provence.  Add your chicken to the pan and cook until golden brown.  This should take approximately 20-30 minutes.  While the chicken is cooking, you will need to prep your sweet potatoes.  First, scrub them clean.  Next, use either a spiral slicer or julienne your potatoes into a nice matchstick shape.  Once these are completed,  put your broth in a large pot and heat to medium.  Once the broth is boiling, you can add your sweet potatoes and add the lid.  Cook these for approximately 5 minutes.  Check for doneness.  You may need to do your potatoes in two batches if there are too many.  Drain your sweet potato “pasta” and season with salt, pepper, and butter.  Finally, chop your chicken and add to the top.  Put in any other fresh veggies you like as well.  Bon apetit.

 

Originally posted on buttsbites.wordpress.com