Maple Coconut Chicken & Sweet Potato Sautee

This recipe is a HUGE hit for my 16-month old twins. It’s a virtual nutritional POWERHOUSE and only takes 10-15 minutes to prepare.

Not only is this recipe incredibly high in beta carotene & many minerals, it contains a unique assortment of health-protective phytonutrients, polyphenols and flavonoids.

What’s more, the coconut oil offers a wealth of immune system-building properties.

Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. This benefit may be particularly true for children.

- WHFoods.org

Ingredients

1. 3 Organic Chicken Breasts, diced
2. 2 Large Sweet Potatoes, peeled & diced
3. 1 handful of Basil
4. 1 Cup of Peas
5. 1/4 Cup Chicken Broth
6. 3 TBS Maple Syrup
7. 1 Large Apple
8. 2 TBS Coconut Oil
9. Sea Salt (to taste)

Ryan enjoying a small pea appetizer while his meal cools down.

Preparation

1. Sautee diced chicken breasts & sweet potatoes in coconut oil on high heat.
2. Once chicken is cooked and sweet potatoes are soft (takes about 5-7 minutes), add chicken broth.
3. Bring chicken broth to a boil & reduce heat to medium.
4. Add the rest of the ingredients. (At this point, I usually only cook for 5 more minutes or until the apple slices become tender.)

The kids can’t eat it fast enough.

Try it and let me know what you think!