Rosemary Onion Chicken with Sweet Potatoes

GF Day 2, and everything is going well so far! I'll admit, I've been craving a donut since 7am, so maybe it's good that I can't have it! Tonight's dinner was spectacular. Wyatt gobbled up every piece of chicken on his plate, and Stuart kept telling me how good the potatoes were. Success!

Rosemary Onion Chicken with Sweet Potatoes

Ingredients:
1.5lbs sweet potatoes, peeled and cut into 2-inch pieces (I had 2 large sweet potatoes)
Salt & pepper
Olive oil
2-3 boneless chicken breasts (I use two medium-sized ones and sliced them in half width-wise)
1/2 red onion, chopped
2 tbsp dried rosemary

Directions
1. Place sweet potatoes in a large pot and add enough cool water to cover. Bring to boil.
2. Add 1 tsp salt, reduce hear, and simmer until tender (about 14 minutes). Keep 1/4 cup of the cooking water, drain the rest, and mash the potatoes using the reserved cooking water.
3. While your potatoes are boiling, heat 1 tbsp of oil in a large skillet over medium heat. Season chicken with 1/2 tsp salt and 1/4 tsp pepper.
4. Cook chicken until golden brown and cooked through. With my thinner chicken breasts, it only took about 10 minutes, flipping once. So perfectly browned, I had to take a picture! Move your chicken to your plates.

5. Wipe out the pan and heat 2-3 tbsp of olive oil over medium-high heat. Add the onions, rosemary, 1/2 tsp salt and 1/4 tsp pepper.
6. Stir! Stir! Stir! Cook until onions are tender.
7. Serve the chicken with the potatoes and "drizzle" with the rosemary onion mixture.

Yum! We had ours with sugar snap peas :)