Servings: 4
Prep Time: 10 Min.
Cook Time: 18 Min.

+ 2 lb. medium-sized sweet potatoes (5 potatoes, 6 to 7 oz. ea.)
+ 2 lb. boneless skinless chicken breast (cutlets), cut in 1-in. pieces)
+ 2 large sweet red and/or green peppers, cut in 1-in. squares
+ 1 medium onion, cut in 1-in. pieces, layers separated
+ 2 Tbsp. vegetable oil
+ 1/2 tsp. salt
+ 1/4 tsp. ground black pepper
+ 1/2 c. honey mustard

1. Pierce sweet potatoes with fork tines. Microwave on High 3 min. Turn potatoes and microwave until almost tender, about 1-1/2 to 3 min. longer depending on microwave power. Cool.
2. Peel and cut sweet potatoes in 1-in. pieces (makes about 4 c.).
3. In medium bowl, combine 32 sweet potato pieces and 24 chicken, pepper and onion pieces (this should be about half of each ingredient); set aside.
4. In large skillet heat oil. Add the remaining half of sweet potato, chicken, peppers and onions; season with salt and pepper. Cook and stir gently until chicken is no longer pink, 10 to 12 min. Remove to a microwavable bowl. Cover and refrigerate for pita filling variation.

Sweet Potato and Chicken Skewers:
1. Into reserved sweet potato mixture in bowl, stir combination of honey mustard and 2 Tbsp. water.
2. On 8 skewers, alternately thread sweet potatoes, chicken and vegetables.
3. Heat large grill pan coated with cooking spray over medium heat until hot or preheat broiler. Arrange skewers in grill pan or on broiler pan coated with cooking spray, brushing with any honey mustard remaining in bowl.
4. Cook until chicken is cooked through, about 8 min., turning occasionally. Serve hot over steamed spinach, if desired.

Stuffed Pitas with Feta and Olives:
1. To reserved cooked sweet potato, chicken and vegetable mixture, add 3/4 c. crumbled feta cheese, 1/2 c. prepared Greek or vinaigrette salad dressing and 1/2 c. sliced black olives.
2. Microwave, lightly covered, just until hot.
3. Spoon mixture into 4 large pita pockets. Add chopped tomato, if desired.