Sautéed Chicken & Apples with Roasted Sweet Potatoes

Mince the Garlic (1 clove).

Dice the Red Apple (1).

Preheat oven to 400 degrees F (200 degrees C) with an empty baking or roasting pan inside. Wash, peel and dice the Sweet Potatoes (10 oz) and Radish (1 bunch). Place them both in a medium bowl.

Pick the leaves off of two fresh Thyme (2 N/A) sprigs. In a mixing bowl combine the Fresh Thyme (2), Olive Oil (2 Tbsp), and Kosher Salt (to taste) and Ground Black Pepper (to taste) with the radish and sweet potatoes.

Carefully spread the seasoned veggies evenly on the preheated baking pan, and cook for 15-20 minutes, or until tender and golden brown.

While the veggies are cooking, heat a saute pan over medium high heat, then add the Vegetable Oil (1 Tbsp).

Add red apple (1) in even layer, and brown by cooking on one side without turning; add onion and garlic by stirring gently into apples with a wooden spoon. Add four sprigs of thyme, Apple Cider (1/2 cup), and Apple Cider Vinegar (1/2 Tbsp).

Reduce heat to a simmer and cook until the Onion (1) are tender, add Chicken (8 oz) to the pan to heat. Turn off the heat, and gently stir in the Whole Grain Mustard (1/2 Tbsp) and Butter (1 Tbsp). Remove the thyme stems, season to taste with Sea Salt (1/2 Tbsp).

Serve chicken with apples with roasted sweet potatoes and radish. Enjoy!