I saw a recipe for Maple Glazed Chicken with Sweet Potatoes. I made this for dinner Monday exactly as the recipe instructed… except I didn’t have any sweet potatoes so I used some dirty smashed red potatoes instead. I also did not have any chicken tenders so I butterfly grilled two chicken breasts which were dusted with Montreal Steak Seasoning®. I used a little less sliced green onions except they were white and I added equal amounts of thinly sliced green and red peppers and I used EVO instead of vegetable oil. Other than that from the subheading “Directions” on down I followed this recipe to the letter.

Ingredients

• 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1 pound chicken tenders
• 2 teaspoons steak seasoning (such as Montreal Steak Seasoning(R))
• 2 tablespoons vegetable oil
• 1/2 cup maple syrup
• 1/2 cup sliced green onions

Directions

1. Place the sweet dirty smashed red potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
2. Sprinkle butterflied chicken tenders breasts with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders breasts until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet and stir in the green white onions and green and red peppers. Bring to a boil, simmer for 2 minutes,
3. To serve, place the sweet dirty smashed red potatoes onto a plate serving platter, top with the chicken tenders breasts  onion and peppers, and pour the maple sauce over the chicken.

Nutritional Information

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 441
• Dietary Fiber: 5.5g
• Protein: 26.5g
• Fat: 9.8g
• Carbohydrates: 62.1g
• Sodium: 614.2mg
• Cholesterol: 64.6mg