Ingredients:
Preheat oven to 400 degrees Fahrenheit.
4 boneless, skinless chicken breasts, cut in half, lengthwise
3 scallions, chopped (including the dark green stock)
2 large cloves of garlic, peeled and sliced thin
1 knob ( about 2 inches) of fresh ginger, peeled and sliced
Salt
Pepper
Garlic powder
Ginger powder
1/4 cup honey
1 tbsp honey Dijon mustard
1 cup water or chicken stock
2 small sweet potatoes washed and cubed
Instructions:
Season both sides of chicken with salt pepper garlic powder and ginger powder.
Cover iron skillet or Dutch oven with 2 tablespoons of olive oil get pan nice and hot.
Pan sear chicken for about 3 minutes on both sides. In the last-minute add your garlic and ginger slices. Remove the chicken pieces and set aside.
Mix honey, mustard, two tablespoons of olive oil and 1/2 – 1 cup of hot water deglaze your pan with the mixture add chicken and sweet potatoes bring to a simmer and then place in the oven for 40 minutes covered.
Serve chicken with sweet potatoes on the side drizzle with the sauce or if you’re not doing paleo go ahead and serve it over a nice dish of white rice.
Food to Fiction 