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Chicken, Spinach and Peanut Sauce
1 Large Sweet Potato, In 1/2 inch Cubes | Thai Peanut Sauce |
1 Large Red Onion, Sliced in Wedges | Garlic Cilantro Lime Rice |
Olive Oil | 2 Cups Baby Spinach |
Salt | Fresh Pineapple, Sliced |
1 Pound Chicken Breasts, Cubed | Avocado, Sliced |
1/2 Teaspoon Ginger | 2 Tablespoons Sesame Seeds, Toasted |
1/2 Teaspoon Garlic Powder |
Preheat oven to 425 degrees. Spread sweet potatoes and onions onto a large baking sheet. Drizzle with olive oil and season with salt. Toss to coat. Bake for 20 to 25 minutes until the sweet potatoes are tender.
Prepare Peanut Sauce.
Heat some oil in a large skillet. Toss chicken with ginger, garlic, salt and pepper to taste. Add chicken to skillet and cook through. Toss with peanut sauce.
Prepare Garlic Cilantro Lime Rice.
Put prepared rice in bottom of bowl. Top with baby spinach. In one quadrant, place chicken in peanut sauce. Next to it place the sweet potatoes and red onion, then the pineapple and avocado. Drizzle with extra peanut sauce, if desired. Sprinkle with toasted sesame seeds.
2017 Adapted Recipe - April Ferre - From "Delish," www.delish.com