Roasted Sweet Potatoes, Brown Rice & Chicken

Good evening!

I know it's been a few days since my last post, but I am back with another one.  :)

This evening, I made roasted sweet potatoes with Bosc pears and arugula, brown rice with greens and feta, and then some lightly fried chicken breasts.

Sweet Potatoes with Bosc pears and arugula:

This recipe came from WomenHeart's All Heart Family Cookbook.  It calls for some sweet potatoes (obviously), garlic, EVOO, salt, pepper, pears, and arugula.  You roast the potatoes with the garlic, olive oil, salt and pepper in the oven for 40 minutes, but you throw the pears in with about 10 minutes left.  After it is cooked, you put the arugula in a bowl and throw the roasted potatoes and pears in the bowl with the arugula.  You then stir it to wilt the greens and serve! 

The recipe originally called for Bartlett pears, but I couldn't find them.  I used Bosc instead - delicious!

After tasting it, I would recommend spinach as opposed to the arugula if you don't care for the bitterness and peppery edge of arugula. 

Brown Rice with Greens and Feta:

This recipe also came from the aforementioned book.  This one has you roast some brown rice in some olive oil to crisp it up and brown it a tad.  Then you boil it in some vegetable broth with some diced up sun-dried tomatoes and garlic for about 40 minutes.  After that is done, you remove it from the heat and stir in some greens (I used mixed field greens) to wilt them.  Top it with some feta and serve!

I would leave this recipe as is, except I didn't use the whole 5 oz of greens.  About 2 oz works just fine.  

Lightly Fried Chicken Breasts:


My own recipe:

1/4 cup grapeseed oil
1 lb boneless, skinless chicken breasts
Fine Sea Salt
Freshly Ground Black Pepper
Paprika

In a cast iron skillet, heat the oil on medium heat.  Meanwhile, season both sides of each chicken breast with salt, pepper and paprika. 

Once the oil is hot enough, place each chicken breast in the oil to lightly fry it for about 6-8 minutes on each side, until each side is moderately browned.

Remove each piece from the pan once it's done and let it rest on a paper towel-lined plate for about 5 minutes.  Enjoy!