One Pan Chicken Dinner Recipe

This is a great recipe to use leftover chicken and baked sweet potatoes. Don’t have leftovers? I’ll let you in on a little secret: the dish in the photograph above was made with a chicken breast from the deli section of the supermarket and a bag of frozen cubed sweet potatoes. And it was indeed hearty, and delicious! Best part? It only takes ONE dish to cook so clean up is a cinch!

Total Time: 23 min.
Prep Time: 10 min.
Cooking Time: 13 min.
Yield: 4 servings

Ingredients:
3 tsp. olive oil, divided use
1 medium onion, chopped
2 medium tart cooking apples (like Granny Smith or pippin), peeled, cored, finely chopped
2 cups cubed baked sweet potato, cut into cubes
¼ cup raisins
8 oz cooked chicken breast, boneless, skinless, chopped
1 tsp. chopped fresh sage
¼ tsp. sea salt
¼ tsp. ground black pepper
¼ tsp. paprika

Preparation:
1. Heat 1½ tsp. oil in a large nonstick skillet over medium-high heat.
2. Add onion and apples; cook, stirring frequently, for 6 to 7 minutes, or until mixture begins to brown. Place in a large bowl.
3. Add potato, raisins, chicken, sage, salt, pepper, and paprika; mix well.
4. Heat remaining 1½ tsp. oil in skillet over medium heat.
5. Add apple mixture, pat into an even layer in pan; cook, without stirring, for 2 minutes.
6. Stir gently; cook an additional 2 minutes, or until it begins to brown. Serve immediately.

21 Day Fix Approved Snacks

Three delicious recipes from the new Fixate cookbook! Get your copy HERE!

Serves: 16 (1 protein ball each)

Prep time: 20 min.

Cooking time: none

Containers: 1/2 Yellow, 1/2 tsp

Ingredients: 1 cup pitted dates

                    1/2 cup warm water

                    1/2 cup raw pecan halves or pecans

                    1/3 cup canned pumpkin puree

                    1/4 cup unsweetened coconut flakes, reserve small amount for garnish

                    1 tsp. pure hazelnut extract (or pure maple extract)

                    1 tsp. pure maple syrup

                    2 tsp. pumpkin pie spice

                    1 pinch sea salt (or Himalayan salt)

Directions: 1. Place dates in a medium bowl; cover with water. Let soak 10 min. Drain. Set aside.

                   2. Place pecans in food processor; pulse until finely ground.

                   3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse

                       until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 min. 

                   4. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut if desired.

                   5. Store, refrigerated, in airtight container.

Serves: 4

Prep time: 15 min.

Cooking time: 2 hrs

Containers: 1 Green, 1/2 tsp

Ingredients: 2 large zucchini, very thinly sliced

                    1 tbsp olive oil

                    1/2 tsp sea salt (or Himalayan salt)

Directions: 1. Preheat oven to 225 degrees F

                   2. Place zucchini slices in one layer between paper towels to help draw out liquid.

                   3. Line 2 large baking sheets with parchment paper.

                   4. Place zucchini slices on prepared baking sheets.

                   5. Brush zucchini with oil; sprinkle with salt. 

                   6. Bake for 2 hrs, or until golden brown and crispy.

                   7. Cool before serving

Serves: 4

Prep time: 10 min.

Cooking time: 3 hrs

Containers: 1/2 Yellow, 1/2 tsp

Ingredients: 2 medium sweet potatoes, peeled, very thinly sliced

                    2 tsp extra virgin organic coconut oil (or olive oil) melted

                    1/4 tsp sea salt (or Himalayan salt)

Directions: 1. Preheat oven to 200 degrees F

                   2. Line 2 large baking sheets with parchment paper.

                   3. Place sweet potatoes on baking sheets in a single layer.

                   4. Brush with oil, sprinkle with salt.

                   5. Bake for 2-3 hrs, or until crisp

                   6. Cool and serve.