Categories: Dinner; Paleo

Ingredients

• 3 medium (5-6") sweet potatoes, peeld and cut in 2" pieces
• sea salt and freshly ground black pepper
• 4 tbsp. coconut oil
• 4 (4-6 oz. each) boneless, skinless chicken beasts
• 4 shallots, sliced into thick rings
• 2 tbsp. fresh rosemary, chopped

Directions

1. Wash and chop sweet potatoes. Place in a large pot and cover with cold water.

2. Bring pot to a boil. Once boiling, add 1 tsp. sea salt and reduce to medium-low. Simmer until tender (about 14-16 minutes).

3. Reserve 1/4 cup of cooking water. Drain remaining liquid and return sweet potatoes to pot. Mash with reserved cooking water.

4. Meanwhile, season chicken with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper.

5. Heat 4 tbsp. coconut oil in large skillet over medium-high heat.

6. When pan is hot, add sliced shallots and rosemary and cook for a minute.

7. Add chicken breasts to pan and pan-fry until golden brown and fully cooked (7-8 minutes per side).

8. Serve with mashed sweet potatoes on the side.

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