This recipe was inspired by a pantry recipe posted by Purposefully Mom. I had chicken (that wasn't rotten!!) and lots of potatoes to use up and this looked like just the way to do so.
It was a simple meal to put together (minus cutting those sweet potatoes -- don't forget my tip for making slicing them easier!!) and had great flavor. It's also gluten-free!
Chicken and Potato Medley - Adapted from Purposefully Mom
3 medium potatoes, cubed
3 medium sweet potatoes, cubed
olive oil
sea salt
Mrs. Dash Garlic and Herb seasoning
1 large chicken breast, diced
3 garlic cloves, minced
8 oz. mushrooms, sliced (I didn't have any, but will add next time)
1 medium purple onion, quartered and "peeled" into layers (I also omitted)
Toss cubed potatoes in a large bowl with olive oil.
Lay out the potatoes on a cookie sheet and sprinkle with sea salt. {or, you can sprinkle with seasoned salt}
Roast the potatoes at 350 for 1 hour.
When the potatoes are just about done, saute the chicken in a skillet with olive oil and garlic, until no longer pink and juices run clear. {If using mushrooms and onion, add them at this time and saute until tender}
Scoop the potatoes into the pan and toss around with the chicken.
Season with Mrs. Dash Garlic and Herb seasoning until the desired spiciness is achieved.
Enjoy!
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