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Sweetpotato, Chicken and Veggies (Two Ways)

Recipe

Servings 4
Calories 640 kcal

Ingredients
  

  • 2 pounds medium-sized sweetpotatoes 5 potatoes, 6 to 7 ounces each
  • 2 pounds boneless skinless chicken breasts (cutlets), cut in 1-inch pieces
  • 2 large sweet red and/or green bell peppers cut in 1-inch squares
  • 1 medium onion cut in 1-inch pieces, layers separated
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup honey mustard
  • 2 Pita bread rounds

Instructions
 

  • Pierce sweetpotatoes with fork tines. Microwave on HIGH 3 minutes. Turn potatoes and microwave until almost tender, about 1-½ to 3 minutes longer depending on microwave power. Cool.
  • Peel and cut sweetpotatoes in 1-inch pieces (makes about 4 cups).
  • In medium bowl, combine 32 sweetpotato pieces and 24 chicken, pepper and onion pieces (this should be about half of each ingredient); set aside.
  • In large skillet heat oil. Add the remaining half of sweetpotato, chicken, peppers and onions; season with salt and pepper.
  • Cook and stir gently until chicken is no longer pink, 10 to 12 minutes. Remove to a microwavable bowl. Cover and refrigerate for pita filling variation.
  • VARIATIONS: DAY ONE: SWEETPOTATO AND CHICKEN SKEWERS
  • Into reserved sweetpotato mixture in bowl, stir combination of honey mustard and 2 tablespoons water.
  • On 8 skewers, alternately thread sweetpotatoes, chicken and vegetables.
  • Heat large grill pan coated with cooking spray over medium heat until hot or preheat broiler.
  • Arrange skewers in grill pan or on broiler pan coated with cooking spray, brushing with any honey mustard remaining in bowl.
  • Cook until chicken is cooked through, about 8 minutes, turning occasionally. Serve hot over steamed spinach, if desired.
  • VARIATION DAY TWO: STUFFED PITAS WITH FETA AND OLIVES
  • To reserved cooked sweetpotato, chicken and vegetable mixture, add ¾ cup crumbled feta cheese, ½ cup prepared Greek or vinaigrette salad dressing and ½cup sliced black olives.
  • Microwave, lightly covered, just until hot.
  • Spoon mixture into 4 large pita pockets. Add chopped tomato, if desired.

Notes

Notes:

  • Green peppers were used in nutritional value calculations 
  • Nutrition calculation was ONLY for skewer and does NOT include Pita bread.
Nutrition Facts
Sweetpotato, Chicken and Veggies (Two Ways)
Serving Size
 
1
Amount per Serving
Calories
640
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
143
mg
48
%
Sodium
 
685
mg
30
%
Potassium
 
1759
mg
50
%
Carbohydrates
 
63
g
21
%
Fiber
 
8
g
33
%
Sugar
 
18
g
20
%
Protein
 
55
g
110
%
Vitamin A
 
32397
IU
648
%
Vitamin C
 
55
mg
67
%
Calcium
 
92
mg
9
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
55
g
* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition

Serving: 1Calories: 640kcalCarbohydrates: 63gProtein: 55gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 143mgSodium: 685mgPotassium: 1759mgFiber: 8gSugar: 18gVitamin A: 32397IUVitamin C: 55mgCalcium: 92mgIron: 3mgNet Carbohydrates: 55g