Remember at the beginning of the week I have my husband throw on 6-7 chicken breasts on the grill? We use this chicken for salads, tacos and simple dishes like this one! It is an awesome recipe to use your extra grilled chicken and baked sweet potatoes or yams.

Or…what if you get to the end of the week and the groceries have run out and you need something!!! Maybe you have unexpected guests or you had a crazy busy day! Guess what, you can create this dish with a chicken breast from the deli section and a bag of frozen  sweet potatoes and no one would ever know the difference! Bam! #Momhack

Shoot, if you have the ingredients and you know it’s going to be a crazy day…throw it in the crock pot before you leave and voila! You are set!

Total Time: 23 min.
Prep Time: 10 min.
Cooking Time: 13 min.
Yield: 4 servings

Ingredients:
3 tsp. olive oil, divided use
1 medium onion, chopped
2 medium tart cooking apples (like Granny Smith or pippin), peeled and finely chopped
2 cups cubed baked sweet potato, cut into cubes
8 oz cooked chicken breast, boneless, skinless, chopped
1 tsp. chopped fresh sage
¼ tsp. sea salt
¼ tsp. ground black pepper
¼ tsp. paprika

Preparation:
1. Heat 1½ tsp. oil in a large nonstick skillet over medium-high heat.
2. Add onion and apples; cook, stirring frequently, for 6 to 7 minutes, or until mixture begins to brown. Place in a large bowl.
3. Add potato, chicken, sage, salt, pepper, and paprika; mix well.
4. Heat remaining 1½ tsp. oil in skillet over medium heat.
5. Add apple mixture, pat into an even layer in pan; cook, without stirring, for 2 minutes.
6. Stir gently; cook an additional 2 minutes, or until it begins to brown. Serve immediately.