Reviews (2) Add Rating & Review 26 Ratings 5 star values: 4 4 star values: 4 3 star values: 8 2 star values: 7 1 star values: 3 Martha Stewart Member Rating: 4 stars 03/29/2014 Decent recipe. Good flavour, surprisingly filling. Taking heed of BlueStateOfMind's review, I added red pepper flakes to the sweet potatoes and cauliflower for some heat, and six sprigs of fresh thyme to the sauce. The veg didn't develop a brown crust after 25 minutes but cooked through, so I broiled them on the top rack of my oven for 5 minutes. I also melted a tbsp of butter before adding the stock + vinegar, and added an extra tbsp to the reduction. Cheap to make, so try it! Martha Stewart Member Rating: 2 stars 10/30/2011 Very bland and not up to Everyday Food standards. I made it exactly as recipe except used dried thyme -- which should have had more flavor.
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Gallery Chicken with Sweet Potatoes and Cauliflower Recipe Summary prep: 10 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 1 sweet potato (about 1/2 pound), peeled and sliced 1/4 inch thick 1/2 head cauliflower (about 1 pound), cut into medium florets 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 tablespoons sherry or red-wine vinegar 4 boneless, skinless chicken breast halves, (6 to 8 ounces each) 1 cup low-sodium chicken broth 2 sprigs thyme 1/2 tablespoon cold unsalted butter
Cook’s Notes Late-winter vegetables add color, nutrition, and heft to this 3-step dinner, while vinegar and a pat of butter make for a delicious pan sauce.
Gallery Chicken with Sweet Potatoes and Cauliflower
Recipe Summary prep: 10 mins total: 55 mins Servings: 4
Gallery
Chicken with Sweet Potatoes and Cauliflower
Chicken with Sweet Potatoes and Cauliflower
Chicken with Sweet Potatoes and Cauliflower
Recipe Summary prep: 10 mins total: 55 mins Servings: 4
Recipe Summary
prep: 10 mins total: 55 mins
Servings: 4
prep: 10 mins
total: 55 mins
prep:
10 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 1 sweet potato (about 1/2 pound), peeled and sliced 1/4 inch thick 1/2 head cauliflower (about 1 pound), cut into medium florets 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 tablespoons sherry or red-wine vinegar 4 boneless, skinless chicken breast halves, (6 to 8 ounces each) 1 cup low-sodium chicken broth 2 sprigs thyme 1/2 tablespoon cold unsalted butter
Directions
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.
Cook’s Notes Late-winter vegetables add color, nutrition, and heft to this 3-step dinner, while vinegar and a pat of butter make for a delicious pan sauce.
Cook’s Notes
Late-winter vegetables add color, nutrition, and heft to this 3-step dinner, while vinegar and a pat of butter make for a delicious pan sauce.
Reviews (2)
Add Rating & Review 26 Ratings 5 star values: 4 4 star values: 4 3 star values: 8 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: 4 stars 03/29/2014 Decent recipe. Good flavour, surprisingly filling. Taking heed of BlueStateOfMind's review, I added red pepper flakes to the sweet potatoes and cauliflower for some heat, and six sprigs of fresh thyme to the sauce. The veg didn't develop a brown crust after 25 minutes but cooked through, so I broiled them on the top rack of my oven for 5 minutes. I also melted a tbsp of butter before adding the stock + vinegar, and added an extra tbsp to the reduction. Cheap to make, so try it! Martha Stewart Member Rating: 2 stars 10/30/2011 Very bland and not up to Everyday Food standards. I made it exactly as recipe except used dried thyme -- which should have had more flavor.
Reviews (2)
Add Rating & Review 26 Ratings 5 star values: 4 4 star values: 4 3 star values: 8 2 star values: 7 1 star values: 3
Add Rating & Review
26 Ratings 5 star values: 4 4 star values: 4 3 star values: 8 2 star values: 7 1 star values: 3
26 Ratings 5 star values: 4 4 star values: 4 3 star values: 8 2 star values: 7 1 star values: 3
26 Ratings 5 star values: 4 4 star values: 4 3 star values: 8 2 star values: 7 1 star values: 3
5 star values: 4 4 star values: 4 3 star values: 8 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: 4 stars 03/29/2014 Decent recipe. Good flavour, surprisingly filling. Taking heed of BlueStateOfMind's review, I added red pepper flakes to the sweet potatoes and cauliflower for some heat, and six sprigs of fresh thyme to the sauce. The veg didn't develop a brown crust after 25 minutes but cooked through, so I broiled them on the top rack of my oven for 5 minutes. I also melted a tbsp of butter before adding the stock + vinegar, and added an extra tbsp to the reduction. Cheap to make, so try it! Martha Stewart Member Rating: 2 stars 10/30/2011 Very bland and not up to Everyday Food standards. I made it exactly as recipe except used dried thyme -- which should have had more flavor.Martha Stewart Member
Rating: 4 stars 03/29/2014
Decent recipe. Good flavour, surprisingly filling. Taking heed of BlueStateOfMind’s review, I added red pepper flakes to the sweet potatoes and cauliflower for some heat, and six sprigs of fresh thyme to the sauce. The veg didn’t develop a brown crust after 25 minutes but cooked through, so I broiled them on the top rack of my oven for 5 minutes. I also melted a tbsp of butter before adding the stock + vinegar, and added an extra tbsp to the reduction. Cheap to make, so try it!
Rating: 4 stars
Rating: 2 stars 10/30/2011
Very bland and not up to Everyday Food standards. I made it exactly as recipe except used dried thyme – which should have had more flavor.
Rating: 2 stars
All Reviews for Chicken with Sweet Potatoes and Cauliflower
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All Reviews for Chicken with Sweet Potatoes and Cauliflower
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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