chickensweetpotpearsServes 4 Total time 35 minutes


2 tablespoons olive oil
4 Boulder Natural Meats boneless, skinless chicken breasts
kosher salt and black pepper
1 large sweet potato, peeled and cubed (1 1/2 cups)
1 firm pear, peeled, cored, and cubed
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh tarragon leaves, chopped


  1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken with ⅛ teaspoon salt and ¼ teaspoon pepper.
  2. Sauté the chicken until cooked through, 8 to 10 minutes per side. Remove from skillet, cover, and set aside.
  3. Add the sweet potato and ½ cup water to the skillet and cook over medium heat, stirring, about 5 minutes.
  4. Add the pear and cook for 5 more minutes or until the potato is tender.
  5. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, ⅛ teaspoon each salt and pepper, and 3 tablespoons of water.
  6. Divide the chicken among 4 plates. Spoon the vegetables over each entrée.

Jane Kirby and Leslie Pendleton