5 Ingredient Tomato Chicken and Sweet Potato Hash Browns

  • Serving Size4


    • 2 – 14.5 oz cans of fire-roasted tomatoes
    • 1 lb chicken breast
    • 2 medium sweet potatoes (washed, peeled, and grated)
    • 1 medium onion
    • 8 c mixed greens or spinach
    • 4 T Kerrygold butter, avocado oil, or coconut oil for sautéing (divided)
    • 2 tsp garlic salt
    • Salt & pepper, to taste
    • 1 tsp dried thyme
    • 4 tsp rosemary (divided)



    Season chicken breasts with garlic salt and pepper to taste. Heat 2 T of butter or oil over medium heat and cook seasoned breasts until browned (3-4 minutes per side)


    Add onions and cook another 3-4 minutes. Pour tomatoes over chicken and add thyme and 2 tsp rosemary.


    Cover and simmer until chicken is no longer pink in center (approximately 15 minutes). Inserted thermometer should read 165 degrees.


    Coarsely grate your sweet potatoes (by hand or cut a bit and grate in food processor. Place in bowl and the other 2 tsp of rosemary and salt and pepper to taste. Heat the other 2 T butter or oil in pan over medium heat and sauté sweet potatoes until browned.


    Serve chicken over mixed greens or spinach!

    Recipe by: Lisa Arendell

        *This recipe is based on 4 servings so everyone would get 1 breast halves, 2 cups of greens, and ¼ the sweet potato hash browns.       

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