Lemon Pomegranate Pepper Chicken with Roasted Sweet Potato

Instructions

1. Cut your chicken breast into strips and roll in cracked black pepper. For the cracked pepper, you can use a pepper grinder or use the bottom of a sauce pan to rough-crack the black pepper. Roll the chicken pieces in the cracked black pepper, and season with salt.
2. Saute chicken on medium high heat in olive oil. Once it is half-cooked, add chopped onions and garlic. Put a lid on the pan to cook and steam. After about 3-4 minutes, the pan will be really hot again and everything will be cooking fast. Add a 1/4 cup of white wine, beer, another type of alcohol, or alternatively verjus. Reduce down to a syrup and then squeeze lemon juice and pomegranate juice into the pan of chicken and veggies. Let the juices cook down into a nice sauce reduction. You can add some butter to the sauce to smooth it out a bit.
3. To roast the sweet potatoes, preheat the oven to 375. Wash and chop your sweet potatoes into cubes and toss with olive oil, salt, and whatever herbs you like. Spread on a roasting pan and roast until fork-tender, about 40 minutes.
4. Serve the chicken with herb roasted sweet potatoes and a fresh green salad with avocado… slice of heaven.