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INTRODUCTION
INGREDIENTS
3 large cloves garlic, crushed
1/3 cup olive oil
3 TBSP freshly squeezed lemon juice
3/4 tsp sea salt
1 tsp fresh thyme
1 lb Japanese sweet potatoes, peeled and cubed
1 lb chicken breasts, sliced into strips
1 large bulb fennel, sliced*
3/4 cup pitted olives (any variety, ensure they’re AIP compliant)
INGREDIENT SUBSTITUTIONS
Japanese Sweet Potatoes: The Japanese Sweet Potatoes are the white sweet potatoes you would find in the supermarket. They are slightly sweeter and starchier than the typical sweet potatoes that you would use, however, can easily be substituted or mixed with typical sweet potatoes if desired.
Chicken Breast: If desired, chicken thighs can also be used in this recipe.
HOW TO MAKE THE DISH
1. Preheat the Oven: Heat oven to 400F. Line a baking sheet with tin foil or spray with olive oil.
2. Create the Marinade: In a small bowl combine garlic, olive oil, lemon juice, sea salt and thyme.
3.Separate the Marinade into two Bowls: Toss the sweet potatoes with 1/4 of the marinade and place onto a parchment-lined baking sheet.
4. Bake the Sweet Potatoes: Bake for 10 minutes to give them a head start.
5. Marinate the Chicken: While the sweet potatoes bake, place the sliced chicken breasts into a bowl with fennel, and olives and cover with remaining 3/4 of the marinade.
6. Bake Chicken and Vegetables: After 10 minutes, add the chicken and vegetables to the pan(s) with the sweet potatoes. Bake for 15 to 20 minutes further, until chicken is cooked and everything has browned.
7. Serve and Enjoy!- Let the chicken rest for 5 minutes before serving. Plate the dish and enjoy!
FREQUENTLY ASKED QUESTIONS
What ingredients can I substitute?
The Japanese Sweet Potatoes are the white sweet potatoes you would find in the supermarket. They are slightly sweeter and starchier than the typical sweet potatoes that you would use, however, can easily be substituted or mixed with typical sweet potatoes if desired. Also, if desired, chicken thighs can be used in place of chicken breasts for this recipe.