Lemon Garlic Chicken with Sweet Potatoes

My boyfriend, Stephen, has decided that he wants to work on his 6-pack for summer. Yeah, you read right. Someone told him a couple of weeks ago that if he wants his 6-pack to show, he needs to cut down on carbs. So he has been eating salads and eating less carbs. Then after the salad I made him on Friday, he told me it was overly healthy and he thinks he needs more carbs. So much for that short-lived health kick.


Lemon-Garlic Chicken with Sweet Potatoes
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2 chicken breasts, cut in bite size pieces
Salt and pepper
2 T. paprika
2 t. cumin
1 t. ground red pepper
2 cloves garlic, minced
1 lemon, juiced
2 T. extra virgin olive oil
4 slices bacon, cut up
2 lbs. sweet potatoes
Green onions, cut on bias

In gallon sized storage bag, mix together paprika, cumin, ground red pepper, garlic, lemon juice and oil. Season chicken with salt and pepper. Put chicken in storage bag and toss to coat chicken. Let chicken marinate for at least 30 minutes. Pierce sweet potatoes multiple times with fork and microwave for 3 minutes to soften slightly. Cube sweet potatoes. In large skillet, brown up bacon. Remove bacon from skillet and drain. Pour off all but 1 tablespoon of grease. Add sweet potatoes to skillet and toss to coat. Cook for 20-25 minutes, or until cooked through and browned. Stir bacon back in with potatoes. Remove chicken from marinade and cook for 2-3 minutes per side, or until cooked through. Top with green onions.

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