This recipe is a hearty awesomeness that is sweet, savory and very filling while being light on the calorie load. Beets help lower cholesterol, reduce inflammation and have been known to increase endurance. Sweet potatoes are ridiculously high in vitamin A and help reduce inflammation overall all as well.
Ingredients
1. 3 medium beets, cut into 1/2″ squares
2. 2 medium sweet potatoes, cut into 3/4″ squares
3. 3 medium chicken breasts, about 12 ounces total. Cook these in the oven first to save time (350-375 for about 30 minutes, they will stay fresh in the fridge for aobut 3-4 days).
4. 1 tablespoon garlic powder, roasted garlic powder or some other garlic based powder, but not garlic salt.
5. 1 teaspoon lemon zest, black pepper, salt
6. 4 tablespoons of H2O
Recipe
1. Combine water, garlic powder, lemon zest, and black pepper in a small bowl and set aside. This is called blooming and works well for any dish that is not a soup to save time and increase the flavor of dry spice before use in a wet sauce.
2. Saute the sweet potatoes and beets separately with a tablespoon of water each in order to keep the color. If you don’t care about the color, saute them together, but everything will be red.
3. The beets give off more liquid than the sweet potatoes. When they are done, they might have given off as much as 2-4 tablespoons of beet juice. Keep this, it’s the basis of the sauce.
4. Add the spice water to the beets and saute for about 10 minutes longer than the sweet potatoes.
5. When plating it, put the beets in first, then the chicken then the potatoes. Pour the liquid over all of it.
Per usual, this makes 4 servings, eat 2 now with someone you feel warmly towards, and save the others for work lunch.
The Healthy Us 