Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Sweet Potatoes and Cauliflower 3.0 (26) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 55 mins Servings: 4 This healthful meal, with flavorful roasted sweet potatoes and cauliflower, is bright, satisfying, and simple to prepare. Ingredients 1 sweet potato (about ½ pound), peeled and sliced ¼ inch thick ½ head cauliflower (about 1 pound), cut into medium florets 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 tablespoons sherry or red-wine vinegar 4 boneless, skinless chicken breast halves, (6 to 8 ounces each) 1 cup low-sodium chicken broth 2 sprigs thyme ½ tablespoon cold unsalted butter Directions Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar. Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm. To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce. Cook's Notes Late-winter vegetables add color, nutrition, and heft to this 3-step dinner, while vinegar and a pat of butter make for a delicious pan sauce. Rate it Print