2 Tbsp. olive oil
2 sweet onions, chopped
4 boneless chicken breasts
1/2 cup dried figs, cut into small pieces
Salt and pepper to taste
1/4 cup fresh rosemary
2 sweet potatoes, peeled and sliced
1 cup fresh brussel sprouts, washed and trimmed
Heat oil in a skillet and brown onions. Place chicken in a baking dish and top with onions. Sprinkle chicken with salt and pepper and top with dried figs and rosemary. Place sweet potatoes and brussel sprouts in the baking dish alongside the chicken. Bake at 350 degrees for about 45 minutes.
The Skinny: Use skinless chicken breasts.
Charles Mims
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