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Caribbean Chicken With Sweet Potatoes



Servings: 4  |  Prep Time: 15 minutes


3 tbsp Splenda Brown Sugar Blend

1/2 tsp cayenne pepper (1/4 tsp if you prefer less spicy)

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground black pepper

1 tbsp dried thyme

2 tsp water

4 4-oz boneless, skinless chicken breasts

1 tbsp canola oil

1 medium onion, minced

1 14.5-oz can no-salt-added diced tomatoes

2 large sweet potatoes (about 1 lb), halved lengthwise and sliced into 1/2-inch half moons

1 1/2 cups reduced-sodium, fat-free chicken broth


Nutrition Facts


Calories 350

Carbohydrate 44g

    Dietary Fiber 5g

    Sugar 20g

Fat 7g

Sodium 300mg


  1. In a small bowl, combine the Splenda Brown Sugar Blend, cayenne, nutmeg, cinnamon, black pepper, thyme, and water. Rub mixture evenly over beasts.
  2. Heat oil in a large sauté pan over medium-low heat. Add chicken and cook 8 minutes per side. Remove chicken from pan.
  3. Turn heat up to medium, add onion and cook additional 2 minutes, and add garlic and cook 1 additional minute.
  4. Add tomatoes, sweet potatoes, and chicken broth to pan and bring the liquid to a boil. Reduce heat and simmer uncovered, until the sweet potatoes are tender (about 40 minutes). Add chicken back to pan and cook 5 minutes until heated through.

Fun Facts / Cooking Tips

One-pot meals can provide a healthy meal with a variety of food groups. This recipe gives you protein and vegetables.



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