This is a dish I made based on a recipe by Linda Gassenheimer in her book, the Low-Carb Bible. I made some modifications because I found myself liking the dish but feeling that there’s just something missing in it (and too much tangy taste). I love her recipes because the food, though low-carb, don’t make me feel deprived, taste great and easy to cook, especially for someone like me lacking in cooking skills! 
Chicken Balsamico
Ingredients:
- 2 teaspoons olive oil
- 2 pcs. chicken breasts fillet (in the original recipe, it was salmon; but, I bet, any fish fillet or meat would do)
- 225 grams sweet potatoes, peeled and cut into 1/2 inch cubes
- 75 ml. Balsamic vinegar
- mixed salad leaves
- 1 medium-sized tomato, sliced
- basil, pepper, and salt to taste
- salt and black pepper to taste
Heat olive oil in a non-stick frying pan using medium heat. Cook the chicken breasts until they’re light brown. Sprinkle the cooked side with basil, salt, and black pepper to taste (I usually use pepper liberally and only a pinch of salt and basil, especially if those who’ll be eating it aren’t really into spices. If it’s my meal, I use a lot of basil). Once done, set it aside.
In a separate pan, heat some water and once boiling, add the sweet potato cubes. Cook it until it’s tender and then drain. Add the balsamic vinegar and the sweet potatoes to the cooked chicken breasts, return the frying pan to heat and cook until the balsamic vinegar has thickened a little.
When done, place the chicken breasts and sweet potato cubes on a bed of mixed salad leaves. Add the tomato slices and spoon the glaze and drizzle it on top of the chicken breasts and sweet potato cubes.
This makes 2 servings.
