Thai Lemongrass Coconut Chicken with Roasted Sweet Potato Wedges

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can coconut milk, 13.5 oz, low-fat
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 2 medium sweet potatoes, cut into wedges
• 2 tbsp olive oil
• to taste salt and pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the sweet potato wedges with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.

2. 2

   In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add the chicken, lemongrass, garlic, and ginger. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.