Sautéed Chicken and Apples with Roasted Sweet Potatoes and Radishes

Name: Sautéed Chicken and Apples with Roasted Sweet Potatoes and Radishes
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 10 oz sweet potatoes, 3/4” dice; 1 bunch radishes, small; 2 sprigs fresh thyme; 2 tbsp olive oil; 1 Kosher salt, to taste; 1 Black pepper, to taste; 1 tbsp vegetable oil; 1 each apple, 1/2” dice; 1 small onion; 1 clove garlic, minced or chopped finely; 4 sprigs fresh thyme; 1/2 cup apple cider; 2 tsp cider vinegar; 8 oz chicken, cooked; 2 tsp spicy mustard; 1 tbsp butter; 2 tsp Magic Unicorn Salt

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Chef Seth Freedman has been hard at work whipping up our menus and it shows. This week is filled with delicious, organically grown sweet potatoes, radishes, apples, and of course, our favorite chicken from White Oak Pastures. Enjoy! Learn more at www.PeachDish.com.

Lizzy Johnston @cook_2885147

Saved

Ingredients

30 mins

2 servings

Roasted Sweet Potatoes and Radishes
10 ozsweet potatoes, 3/4” dice
1 bunchradishes, small
2sprigs fresh thyme
2 tbspolive oil
1Kosher salt, to taste
1Black pepper, to taste
Chicken and Apples
1 tbspvegetable oil
1 eachapple, 1/2” dice
1 smallonion
1 clovegarlic, minced or chopped finely
4sprigs fresh thyme
1/2 cupapple cider
2 tspcider vinegar
8 ozchicken, cooked
2 tspspicy mustard
1 tbspbutter
2 tspMagic Unicorn Salt

Saved

Steps

30 mins

1

Preheat oven to 400º F, with an empty baking or roasting pan inside. Wash the sweet potatoes and radishes. Peel and dice the sweet potatoes, and combine with the radishes in a medium bowl. Pick the leaves off of two thyme sprigs. In a mixing bowl, combine the thyme, olive oil, and salt and pepper to taste with the radish and sweet potato.
Carefully spread the seasoned veggies evenly on the preheated baking pan, and cook for 15-20 minutes, or until tender and golden brown.
2

While the veggies are cooking, heat a sauté pan over medium-high heat, then add the vegetable oil.
3

Add apples in an even layer, and brown by cooking on one side without turning;
add onion and garlic by stirring gently into apples with a wooden spoon or high-temp spatula. Add four sprigs of the thyme, apple cider, and cider vinegar.
4

Reduce heat to a simmer, and cook until the onions are tender. Add chicken to the pan to heat. Turn off the heat, and gently stir in the spicy mustard and butter. Remove the thyme stems, and season to taste with Magic Unicorn Salt.
5

Serve chicken and apples with roasted sweet potatoes and radishes. Enjoy!