What is comfort food?
For some, Paula Deen’s mac and cheese, fried chicken or meatloaf all epitomize “real” comfort food. However, others find solace in their favorite neighborhood pizza, McDonald’s french fries or Ben & Jerry’s ice cream.
Although I enjoy eating these foods every once in a while, they are not on my comfort food list. For me, healthy, simple and satisfying meals that include my favorite foods fit the definition of comfort food.
But let’s face it – comfort foods get a bad rap. Paula Deen’s “stick-of-butter” cooking style isn’t the healthiest, and who wants to feel guilty after eating their favorite foods?
However, comfort foods can be indulgent and healthy, and I’ll show you how with my favorite recipe.
Chicken, peas, carrots and sweet potatoes steal both my heart and my stomach. They make me as giddy as a kid in a candy shop. So, naturally, I devised a recipe that calls for all four foods.
The best part is that the meal is incredibly simple and requires about five minutes of preparation time. Trust me when I say that you’ll be making this when you’ve run out of time to make dinner but still want to look like you’ve put a lot of thought into the meal.
Baked Cinnamon Chicken and Sweet Potato with Peas and Carrots
Serves one person
1/2 of a frozen piece of chicken breast (about 4 ounces)
1/2 cup frozen, crinkle-cut carrots
1/2 cup frozen peas
1 medium-sized sweet potato
4 tablespoons of Worcestershire sauce
4 tablespoons reduced-sodium soy sauce
Dash of pepper
2 dashes of cinnamon (one for the chicken and veggies and the other for the potato)
1. Spray a glass, non-stick cooking bowl with cooking spray (I use a large glass Pyrex bowl), and set oven to 400 degrees Fahrenheit.
2. Place the chicken breast in the bowl and pour the peas and carrots on top of the chicken.
3. Put the Worcestershire and soy sauces on top of chicken and vegetables. If you want more sauce, add an extra tablespoon of both the Worcestershire and soy sauces. Then, sprinkle the mixture with a dash of pepper and a dash of cinnamon.
4. Cover the glass dish with foil and place in the oven.
5. Wash the sweet potato and cut the ends off. Then, cut three slits into the potato, and wrap it in foil. Place in the oven.
6. Let both the chicken and veggie mixture and the sweet potato cook for 45 minutes to one hour.
7. Take the food out of the oven. Slice the chicken into bite-sized pieces and allow it to soak up the sauce. Then, transfer the chicken and veggies to your plate.
8. Unwrap the potato and cut it into pieces on your plate so that it resembles mashed potatoes. Then, sprinkle it with cinnamon.