Maple Glazed Chicken with Sweet Potatoes

This is the easiest dinner that I have ever prepared and it is delicious!  How's that for a recommendation?  Instead of chicken "tenders" (whatever that is), I used chicken thighs and seasoned them with lemon pepper and herbes de provence.  Avoid the temptation to doctor up the maple syrup sauce.  

Perfect.  Try it!

4 servings

20 calculated points

Gewurtztraminer or Riesling (both dry)

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®)
• 2 tablespoons vegetable oil
• 1 ⁄2 cup maple syrup
• 1 ⁄2 cup sliced green onions

Directions

Place the sweet 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.
Sprinkle chicken tenders with seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders 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. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.