Maple Mustard Chicken and Sweet Potatoes Skillet

We absolutely love sweet potatoes at our place. Whether it’s breakfast, lunch, or dinner, they always taste amazing and elevate any meal! This Maple Mustard Chicken and Sweet Potato Skillet is a quick and delicious one-pan meal that’s also Paleo and gluten-free. I love one-skillet meals because they are great for weekdays/-nights.

I made the maple mustard glaze for the chicken with Maple Mustard sauce from Steve’s Paleo Goods, garlic, fresh lemon juice, ghee. It was so good! I was so excited to find a Maple Mustard sauce that is Paleo. You know how hard it is to find Paleo condiments and dressings that are not made with various additives, flavorings, and suspicious ingredients? This Maple Mustard sauce from Steve’s Paleo Goods tastes really good! I was impressed by all the other great Paleo products they offer. They sent me a sample to try and I must say that I love the Apple Pie Granola.  They have freshly crafted protein bars, USDA-certified jerky, dried fruit (psst the strawberries are super tasty!), grain-free granola bars, nut butter, sauces, and much more.

And when you eat their snacks, there is no need to worry. I love that they keep it natural –
• No gluten
• No dairy
• No soy
• No artificial preservatives
• No added sugars

Back to the recipe for Maple Mustard Chicken and Sweet Potato Skillet. If you give it a try, as always let me know how you like it.

Ingredients

4 slices of bacon

2 chicken breasts, halved lengthwise

1 medium yellow onion, chopped

2 large sweet potatoes, peeled and cubed

dried thyme

fresh thyme leaves, for garnish

salt and freshly ground black pepper, to taste

Maple Mustard Glaze

4 Tbsp maple mustard

3 garlic cloves, minced

2 Tbsp melted ghee

juice of half lemon

salt and freshly ground black pepper, to taste

How To Make Maple Mustard Chicken and Sweet Potatoes Skillet

Cook bacon in large skillet, and transfer to a plate when ready. Crumble.

Season 4 chicken breast pieces on both sides with salt and pepper, brush generously with maple mustard glaze on both sides. Place chicken in the same large skillet and cook over medium high heat for about 4 minutes on each side or until no longer pink in the center. Transfer chicken to the plate with bacon.

Saute onion in the skillet until translucent. Add cubed sweet potatoes to the skillet, season with salt, pepper and thyme,  and stir well. Cover with a lid and cook for about 10 minutes, stirring the sweet potatoes every couple minutes, making sure the sweet potatoes & onion don’t burn. When the sweet potatoes are tender, place chicken breasts on top, sprinkle with crumbled bacon and garnish with fresh thyme leaves.

Serve warm and enjoy!

Disclaimer: I received a sample of products from Steve’s Paleo Goods. All opinions are my own.