What you'll Need for the Roasted Sweet Potatoes:
- 1 Large Sweet Potato (one is enough for two people)
- 1 1/2 TBS Olive Oil
- 3 Cloves of Garlic (minced)
- Four Sprigs of Fresh Thyme (or 1 tsp dried thyme or herb of your choice)
- Salt & Pepper
Preheat oven to 350. Peel and cube the sweet potatoes into bite sized pieces and toss with just enough olive oil to lightly coat it. Add garlic and thyme and toss again. Spread sweet potatoes out on a baking sheet in a single layer and sprinkle with salt and pepper Bake at 350 for 25-30 minutes or until they are starting to turn brown and are crispy at the edges.
What You'll Need for the Caramelized Onions:
- 1 Yellow onion
- 1 TBS Olive Oil
- Salt
- Pepper
Peel the onion and cut off the ends. Slice onion into thin strips. Heat olive oil in a skillet over medium low heat. Add sliced onion and cook until onions are translucent. Season with salt and pepper to taste. Continue cooking over low/medium heat for about 15 minutes stirring often. When they are done they will be a caramel brown color. The key to caramelized onions is cooking them slowly, so resist the urge to crank up the heat on the stove ;) Once the onions are cooked remove them from the pan and set aside. You'll be using the same pan for you chicken.
What You'll Need for the Chicken:
- 1 lb Thin Sliced Boneless/Skinless Chicken
- 1 TBS Olive Oil
- Seasoned Salt
- Pepper
Add the oil to the pan and heat over medium high heat. Sprinkle chicken with a little bit of seasoned salt (a tiny bit goes a long way) and pepper on both sides. Place chicken in the pan and cook 3 to 4 minutes each side.
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