Chicken Marinade

  • 2 whole boneless chicken breast
  • 1/2 cup Canola or Olive Oil
  • 1 tbsp Dried Basil
  • 1 tsp Tandoori Masala (for color)

Veggie Medley

  • 1 tbsp butter
  • 1 whole sweet potato, halved (length-wise) and sliced
  • 2 small whole Roma tomatoes
  • 3 stalks asparagus (sliced into diagonal pieces)
  • 3 stalks green onions
  • 1 tbsp lemon juice
  • 2 tbsp evaporated milk
  • To taste Salt
  • To taste Ground Black Pepper
  • 1 tsp red chili flakes
  • 1 tsp chopped dried rosemary

Directions (Serves 1 person):

  1. Into a ziplock bag, combine boneless chicken breast, oil, dried basil, and tandoori masala. Close the bag and shake it – a lot. Place in fridge. (In my recipe, it was marinating for almost two days – although, the longer it marinates the better, I would think that a minimum of 6-8 hours should suffice.)
  2. Prep vegetables: half (length-wise) and slice the sweet potato, chop the tomatoes into big chunks, diagonally slice the asparagus (after cutting off the bottoms), and finely chop the green onions.
  3. Place large skillet on medium heat.
  4. Add butter. Spread around whole skillet base.
  5. Add sweet potato into skillet, making sure that all the pieces are flat on the skillet.
  6. Let each side of the sweet potato pieces cook for 1.5-2 minutes.
  7. Reduce heat.
  8. Add tomatoes and asparagus. Add salt. Toss and allow to cook.
  9. While it cooks, cut chicken breast into cubes.
  10. Add chicken. Toss and allow to cook.
  11. Add green onions, lemon juice, evaporated milk, ground black pepper, red chili flakes, and rosemary.
  12. Toss and allow to cook. Keep on heat until chicken is fully cooked.
  13. Serve 🙂



Herb Chicken with sweet potato and veggie medley