Bacon And Chicken with Sweet Potato
Nutrition per serving
| Calories | 419 kcal |
| Protein | 28.1 g |
| Carbs | 12.1 g |
| Fats | 29.3 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Sugars | 2.8 g |
| Fiber | 1.8 g |
| Sodium | 519 mg |
Ingredients
| Black Pepper | |
| Salt | |
| Sweet Potato | |
| Chicken thigh, boneless, skinless | |
| Bacon (low sodium) |
1. Clean and cut 1/2 a sweet potato lengthways
2. Season chicken thigh with salt and pepper
3. Preheat oven to 400F (205C)
4. Place the sweet potato cut-side down on a baking sheet and bake for 20-25 minutes or until cooked.
5. Towards the end of sweet potatoes cooking (6-8 minutes), n a frying pan over medium heat, place 2 slices of bacon. Once cooked remove and set aside.
6. Add chicken thigh to the bacon fat and cook for 8 -10 minutes, turn over once.
7. Add a tablespoon of water to the pan and cover for about 3-5 minutes or until cooked through
8. Place the sweet potato in a bowl, top with the bacon and chicken thigh
9. Season with salt and pepper and serve