Hey all– Do you have evenings when you’ve been over-indulging all week and just want something healthy and fast that you can just throw on to a plate?? This is really more like a salad where you just pile things up– not really much cooking. . It was hearty and satisfying — and I’ll pretty much eat anything if you drizzle some peanut sauce on top!
CHICKEN & SWEET POTATO WITH PEANUT SAUCE
1 cup brown rice
1/3 tsp. salt
1 sweet potato, peeled, cut into bits
4 tab. olive oil –divided
Salt & freshly ground pepper
1 boneless chicken breast
2 cups spinach, chopped
1 avocado, peeled and thinly sliced
2 tab. cilantro, chopped
1 tsp. sesame seeds
1 clove garlic, minced
1/2 tsp. ground ginger
1 tab. soy sauce
2 tab. peanut butter
2 tab. olive oil
Cook the brown rice with 2 1/4 cup water and 1/2 teaspoon salt.
Peel and cut the sweet potato. Mix it with 2 tablespoons of the olive oil and a sprinkle of salt & pepper. Spread the sweet potato bits on a baking sheet and bake it all at 425 degrees for 20 to 25 minutes, until the sweet potato is tender.
While that’s baking. Heat 2 tab. of the olive oil in a skillet. Filet the chicken breast, slicing horizontally to make two flat pieces. Cook them 3 or 4 minutes on each side until the chicken is browned and cooked through. Remove from the heat and cut in slices.
To make the sauce, whisk together the garlic, ginger, soy sauce, peanut butter and olive oil until it’s creamy and smooth.
When the rice is done and the sweet potato is cooked, pile half the rice on each of two plates. Top with the slices of chicken, a pile of sweet potato and a bed of spinach. Garnish with the avocado and cilantro. Drizzle on a little sauce and sprinkle the top with sesame seeds. (makes enough for two platefuls).