Basil Lime Chicken and Sweet Potatoes with Rice and Quinoa

So yesterday I noticed I had a bunch of basil and quite a few limes and decided I should probably use them before they went bad and old, respectively. (You'll see a running theme here in the way I cook... I decide what to cook depending on what I have and what needs to be used up in a hurry.) :)

I also wanted to make a crockpot meal because it is really nice to come home after church to something already cooked. Unfortunately, (or fortunately, depending on the way you look at it), we have church at 9 am, so I started my crockpot meal last night... which caused it to cook all night long, doubling the time needed for cooking, and making the chicken and potatoes fall apart. However, it still turned out pretty good. And, starting in January we will start at 12:30, so I will be able to do this crockpot thing the right way.

Okay, so here is the recipe. I took it from bits and pieces of other recipes I found online. I mostly found lemon and basil chicken recipes, which would be good too. Oh, and feel free to substitute regular potatoes (white, golden, or red) if preferred over sweet potatoes. I served it with Sprouted Rice & Quinoa Blend. (Got that at Costco. It's good!)

Ingredients:
4 boneless, skinless chicken breasts
2 medium sweet potatoes, cubed
1/2 cup chopped basil
1/4 cup lime juice
3 Tbs olive oil
2 tsp garlic powder
1 chicken bouillon cube
salt and pepper 
chopped basil for garnish

Directions for crockpot:
Place sweet potatoes on the bottom of the crockpot and top with half of the basil, lime juice, olive oil, and garlic, and with the chicken bouillon cube. Sprinkle in a little salt and pepper. Stir to coat potatoes. 

Layer chicken on top of sweet potatoes and add the other half of basil, lime juice, and olive oil. Sprinkle a little garlic powder, salt, and pepper over chicken. Cover and bake on Low for 4-6 hours. Serve garnished with a little chopped basil on top. 


Directions for oven:
Basically same as the crockpot, but use a covered baking dish. Cover and bake at 375 for 20 minutes. Remove from oven and stir potatoes and rotate chicken. Cover and return to oven. Bake for an addional 15-20 minutes or until chicken is done and potatoes are softened. Remove from oven and serve. Garnish with chopped basil on top.

This is the Rice/Quinoa blend I use.