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Creative Angels' Recipe of the Week

Here is this week's tasty recipe! From the Rector: "I made this the other evening and Deb and I both thoroughly enjoyed it. The combination of colors, textures and tastes make for a very interesting and tasty meal that appeals to all the senses, especially welcome on a cold, gray winter evening."


  • 1 sweet potato

  • ½ sweet onion, chopped

  • 1 medium apple, cored and chopped

  • 3 carrots, peeled and chopped

  • 2 skinless, boneless chicken breasts

  • 2 Tbsp. barbecue sauce

  • 1 cup cranberries (fresh or dried)

  1. Preheat oven to 375 degrees. Lightly grease 9x9 baking dish.

  2. Pierce sweet potato several times with a fork; cut in half. Place in a microwave-safe dish; pour water to about ½-inch deep. Cook in microwave on high for 10 minutes.

  3. Arrange onion, apples and carrots in the bottom of the baking dish. Brush the BBQ sauce on both sides of the chicken breasts; lay atop the vegetables. Peel the sweet potato and cut into large chunks; scatter in the baking dish. Sprinkle the cranberries over the dish.

  4. Bake for 45-55 minutes, until chicken is tender and no longer pink in center.

  5. Allow to cool 5 minutes before serving. Enjoy!

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