Rustic Balsamic Garlic Chicken with Sweet Potato Mash

*Doubled this

Rustic Balsamic Garlic Chicken
Ingredients:

• 3 tablespoons Extra Virgin Olive Oil, divided
• 2 Boneless, Skinless Chicken Breasts
• 1 teaspoon Sea Salt
• ½ teaspoon Black Pepper
• ¼ teaspoon Cayenne Powder (optional)
• 5-6 cloves of Garlic, sliced
• 3 firm and ripe medium Tomatoes of your choice, quartered
• ⅓ cup Balsamic Vinegar
• Juice of 1 Lemon
• Optional: 1 tablespoon ghee to finish sauce
• 2 large handfuls of Fresh Spinach, rinsed

Directions:

1. Place pan on medium-high heat and add 2 tablespoons of olive oil (or 1 tablespoon of olive oil and 1 tablespoon of butter). Swirl it around.
2. Add chicken breasts and then reduce heat to medium.
3. Add ½ teaspoon salt and ¼ teaspoon pepper. Close lid for 4 minutes (depending on thickness of chicken breast).
4. Flip chicken breasts and season opposite side with ½ teaspoon salt, ¼ teaspoon pepper, and the optional cayenne powder.
5. Add 1 tablespoon of olive oil and close lid for another 4 minutes.
6. Then turn heat to med-low, remove lid, and add the garlic.
7. Sauté garlic for 30 seconds, just to get a touch of color and a bit of flavor.
8. Add tomatoes.
9. Add balsamic vinegar and ⅓ cup water. Cover and allow to simmer on medium heat until tomatoes are softened (about 5 minutes).
10. Add lemon juice.
11. Optional: Add in 1 tablespoon of butter right before serving to get a slight richness to the sauce.
12. Serve over a bed of spinach and top with the balsamic-lemon sauce.

Original recipe found here

Super Fast Instant Pot Sweet Potato Mash
Ingredients:

• 2 pounds of sweet potatoes, peeled and cut into 1″ cubes*
• 1 cup of water
• 1-2 tbsp of coconut oil or ghee (to your tasting)
• salt and seasonings to taste

Directions:

1. Peel your sweet potatoes and cut them into 1″ cubes.
2. Add sweet potatoes and water to the instant pot. Close pot and set to sealing.
3. Cook on manual, high pressure, for 4 minutes.
4. Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.
5. Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.
6. Quickly wash out the inner pot and dry it with a kitchen towel.
7. Immediately place the clean inner pot back into the instant pot, add the coconut oil/ghee and press the sauté button.
8. Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Notes
*I always use at least 6 lbs of sweet potatoes, 2 cups of water, and cook it for 10 minutes.

Original recipe found here