Ingredients:
4 sweet potatoes
4 boneless, skinless chicken breasts
6 tablespoons chopped mixed herbs (mint, parsley, cilantro, oregano)
1 garlic clove
1 tablespoon capers
2 teaspoons clear honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
4 tablespoon light cream cheese
pepper
Place the potatoes on a cookie sheet and cook in a preheated oven at 400 degrees for 1 – 1 1/4 hours until tender.
Cut 3 slices into the flesh of the chicken and place the herbs, garlic, capers, honey, mustard, and oil in a food process or blender to combine. Rub this mix over the chicken, cover and let stand in the refrigerator for at least 30 minutes for the flavors to cultivate.
Heat a griddle until hot, drizzle the remaining oil over the chicken, place the chicken on the griddle and cook 3-4 minutes on each side.
Cut the sweet potatoes open, spoon in some cream cheese, and season with plenty of pepper. Serve with chicken and enjoy!
About GI Editor Dave
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my coach have recommended me to have sweet potatoes in my diet but this will taste more better