Cashew-Crusted Chicken with Roasted Sweet Potatoes
Cashews and chicken have always complemented each other nicely, and the coating of crushed cashews on these chicken breasts adds a delicious layer of flavor to an everyday staple. Cashews are a good source of iron and very low in cholesterol and sodium, so they're definitely a great addition in moderation to one's diet.
- Cooking spray
- 2 medium-sized sweet potatoes or yams, peeled and cut into 2-inch cubes
- 2 Tablespoons coconut oil
- 2 Teaspoons ground black pepper
- 3 -4 sprigs thyme
- 1/2 Teaspoon sea salt
- Two 4-ounce boneless, skinless chicken breasts
- 1/2 Cup chopped cashews
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Spray a small baking dish with cooking spray.
In a medium-sized mixing bowl, toss the sweet potatoes with 1 tablespoon of the coconut oil, 1 teaspoon of the black pepper, and thyme. Place the sweet potatoes onto the baking sheet and bake until fork-tender, about 35 minutes.
Place the chicken in a medium-sized mixing bowl and toss with remaining coconut oil, black pepper, and the sea salt. Place on a flat plate and then gently press the cashews onto each chicken breast, coating both sides. Place the chicken in the baking dish and cover with aluminum foil. Bake until the chicken reaches an internal temperature of 160 degrees, about 15 minutes.
To serve, place the baked chicken on a plate and serve with about 1 ¼ cups of roasted sweet potatoes.