cabbage with sweet potatoes and roasted chicken

I like simple things.  That’s not to say I don’t like complicated things too.  Somehow I’ve been drawn into Game of Thrones, which just might be the most complicated and confusing show I’ve ever watched.  And I’m hooked.  Seriously, 7 kingdoms to keep straight?! I keep hoping that two will get the plague, two will kill each other off, and one will just vanish.  I can definitely keep the last two straight.

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Sometimes though, simple is good.  Really, really good.  Like Friday night’s spent in sweat pants, drinking tea, and watching the week’s TV shows.  Or like pancakes made of just two eggs and a banana.  That is some delicious simplicity.

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Sweet potatoes are simple.  I eat them topped with coconut butter, with yolky eggs, or even just plain roasted and they’re always scrumptious.  Sweet potatoes, or yams if you want to get technical, just make other foods better.  Especially simple foods like cabbage and roasted chicken.  Mmmm, simple never tasted so good

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cabbage w/ sweet potatoes and roasted chicken

2 tbsp butter or ghee, preferably grass-fed

1 medium sweet potato, peeled and cut into small cubes (about 2 cups)

1/2 minced shallots, about 2

10 oz finely shredded cabbage, about 5 cups

1 bone-in, skin-on chicken breast (or about 2 cups cooked chicken)

extra virgin olive oil

salt and pepper

If cooking the chicken, preheat oven to 400.  Place chicken breast, skin side up, on a baking sheet or in a small baking dish, and drizzle with extra virgin olive oil, salt, and pepper. Roast for about 35, or until internal temperature reaches 160.  Remove from oven and set aside to cool.

Heat a large sauté pan over medium high heat.  Melt butter in pan and add sweet potatoes along with a big pinch of salt.  Stir, cover, and cook about 8 minutes until potatoes begin to brown.  Stir up the potatoes a few times while they cook.  Add the shallots, stir, and let cook a few more minutes until the shallots become translucent.  If the pan gets too dry add another pat of butter.

Meanwhile, remove the chicken from the bone and chop its bite size pieces.

Add the cabbage and chicken to the potatoes.  Stir to combine.  Cook for about 3 minutes, just until the cabbage starts to wilt.  Remove from pan and serve!

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12 Comments Add yours

  1. Sarah says:

    I had to pop over and check this out after seeing it on IG! It looks soooo good! I am definitely going to be making this one!! 🙂

    1. thanks for stopping by !! hope you enjoy 🙂 !

  2. Alyi says:

    I made this the other night with shredded chicken, chicken chorizo, and bacon bits, and added a few tablespoons of coconut aminos. SO GOOD!

  3. Ryanna says:

    This was delicious. I only had cabbage, sweet potato, onion and garlic on hand and thought they would make a strange combo. A google search gave me your recipe and it made a great side dish, without the chicken, to some fish. Thanks! Love the sound of the other recipes too. Excited to try.

    1. So happy you enjoyed it!! Thank you 🙂

  4. Ruth Glen says:

    I keep coming back to this recipe. Thank you.

    1. That is SOOO good to hear! Glad you enjoy it 🙂 Thank you!!

  5. sylviadewy says:

    Wow! This looks awesome. Sweet potatoes, cabbage and chicken..Yumm!! I am so gonna try this one. I still have plenty of sweet potatoes left with me as I recently made an Indian Delicacy (pudding) – sweet potato halwa. You can also try this, if you like –

    http://healthyrecipesforall.wordpress.com/2013/08/26/sweet-potato-halwa-vegan-indian-pudding/

  6. S.Weaver says:

    Great recipe, Im eating and enjoying it now

    1. Thank you ! So glad to hear that 🙂

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