2 Tbsp canola oil 4 skinless, boneless chicken breast halves (or 1 1/2 pounds skinless salmon fillet!) 1/4 tsp kosher salt Freshly ground black pepper 1 large sweet potato, peeled and cubed (1 1/2 cups) 1 firm pear- peeled, cored, cubed 1 1/2 tbsp red wine vinegar 1 tsp Dijon mustard
Heat oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper. Saute until cooked through, 8 - 10 minutes per side (5-7 minutes if using fish). Remove from the skillet, cover, and set aside.
Add the sweet potato and 1/2 cup water to the skillet and cook over medium heat, stirring about 5 minutes. Add the pear and cook for 5 more minutes. Add the pear and cook for 5 more minutes or until the potato is tender. Transfer to a bowl. Toss with vinegar, mustard, remaining salt, a few grinds of pepper and 3 tbsp of water.
Divide the chicken among 4 plates. Spoon the veggies over each entree. Season with salt and pepper to taste.
NOTE: I recommend AT LEAST doubling the veggies. I guess non-IBSers don't need that many sweet potatoes, but we do!
I haven't had trouble with this. Please tell me if there are triggers I'm not noticing!? I don't mean to post anything harmful...