Erewhon Organic Chicken with Ashwagandha Sweet Potatoes
ErewhonErewhon Organic Chicken with Ashwagandha Sweet Potatoes
Ingredients
For the Ashwagandha Sweet Potatoes
- 2 pounds organic sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons organic extra virgin olive oil
- 1 teaspoon ashwagandha powder
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh organic rosemary, finely chopped
For the Organic Chicken
- 1 1/2 pounds Erewhon Organic Chicken Breast Boneless/Skinless, cut into 1-inch pieces
- 1 tablespoon organic extra virgin olive oil
- 2 organic garlic, cloves, minced
- 1 tablespoon organic Dijon mustard
- 1 tablespoon organic maple syrup
- 1 tablespoon Bragg Organic Raw Unfiltered Apple Cider Vinegar with the Mother
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cubed organic sweet potatoes, 2 tablespoons of organic extra virgin olive oil, ashwagandha powder, 1/2 teaspoon Himalayan pink salt, 1/4 teaspoon black pepper, and chopped fresh organic rosemary. Toss until the sweet potatoes are evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the sweet potatoes for 20 minutes. While they are roasting, prepare the chicken.
⏱️ 20 min•🌡️ 400
- 4
In a separate medium bowl, combine the cut Erewhon Organic Chicken Breast, 1 tablespoon organic extra virgin olive oil, minced organic garlic, organic Dijon mustard, organic maple syrup, Bragg Organic Raw Unfiltered Apple Cider Vinegar, 1/2 teaspoon Himalayan pink salt, and 1/4 teaspoon black pepper. Mix well to ensure the chicken is thoroughly coated.
⏱️ 5 min
- 5
After the sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Add the seasoned chicken pieces to the baking sheet, spreading them out in a single layer among the sweet potatoes. Return the baking sheet to the oven.
⏱️ 2 min
- 6
Continue roasting for another 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the sweet potatoes are tender and slightly caramelized. For even cooking, you can gently toss the chicken and sweet potatoes halfway through this final roasting period.
⏱️ 15 min•🌡️ 400
- 7
Remove from the oven and serve immediately. This dish is a complete, nutrient-dense meal on its own, offering lean protein, complex carbohydrates, and the adaptogenic benefits of ashwagandha.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Organic Chicken with Ashwagandha Sweet Potatoes
For the Ashwagandha Sweet Potatoes
- 2 pounds organic sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons organic extra virgin olive oil
- 1 teaspoon ashwagandha powder
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh organic rosemary, finely chopped
For the Organic Chicken
- 1 1/2 pounds Erewhon Organic Chicken Breast Boneless/Skinless, cut into 1-inch pieces
- 1 tablespoon organic extra virgin olive oil
- 2 organic garlic, cloves, minced
- 1 tablespoon organic Dijon mustard
- 1 tablespoon organic maple syrup
- 1 tablespoon Bragg Organic Raw Unfiltered Apple Cider Vinegar with the Mother
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cubed organic sweet potatoes, 2 tablespoons of organic extra virgin olive oil, ashwagandha powder, 1/2 teaspoon Himalayan pink salt, 1/4 teaspoon black pepper, and chopped fresh organic rosemary. Toss until the sweet potatoes are evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the sweet potatoes for 20 minutes. While they are roasting, prepare the chicken.
⏱️ 20 min•🌡️ 400 - 4
In a separate medium bowl, combine the cut Erewhon Organic Chicken Breast, 1 tablespoon organic extra virgin olive oil, minced organic garlic, organic Dijon mustard, organic maple syrup, Bragg Organic Raw Unfiltered Apple Cider Vinegar, 1/2 teaspoon Himalayan pink salt, and 1/4 teaspoon black pepper. Mix well to ensure the chicken is thoroughly coated.
⏱️ 5 min - 5
After the sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Add the seasoned chicken pieces to the baking sheet, spreading them out in a single layer among the sweet potatoes. Return the baking sheet to the oven.
⏱️ 2 min - 6
Continue roasting for another 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the sweet potatoes are tender and slightly caramelized. For even cooking, you can gently toss the chicken and sweet potatoes halfway through this final roasting period.
⏱️ 15 min•🌡️ 400 - 7
Remove from the oven and serve immediately. This dish is a complete, nutrient-dense meal on its own, offering lean protein, complex carbohydrates, and the adaptogenic benefits of ashwagandha.
⏱️ 3 min