Savory Shredded Chicken with Sweet Potato and Maple-Orange Glaze

Begin by preheating your oven to 400°F (200°C).

In a large mixing bowl, combine 2 pounds of boneless, skinless chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the seasoned chicken breasts to the skillet and sear them for 4-5 minutes on each side until golden brown.

While the chicken is searing, peel and dice 2 medium sweet potatoes into 1-inch cubes.

After searing the chicken, remove it from the skillet and set it aside on a plate.

In the same skillet, add the diced sweet potatoes and 1/2 cup of diced onion, stirring to combine.

Pour in 1/2 cup of chicken broth and cover the skillet with a lid.

Allow the sweet potatoes to cook for about 10 minutes, or until they are tender.

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While the sweet potatoes are cooking, prepare the maple-orange glaze by whisking together 1/4 cup of pure maple syrup, the juice and zest of 1 orange, and 1 tablespoon of Dijon mustard in a small bowl.

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Once the sweet potatoes are tender, return the seared chicken to the skillet and pour the maple-orange glaze over the top.

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Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

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Remove the skillet from the oven and let it rest for 5 minutes before shredding the chicken with two forks.

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Stir the shredded chicken back into the sweet potatoes and glaze, ensuring everything is well combined.

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Serve the dish warm, garnished with 1/4 cup of chopped fresh parsley and 1/4 cup of chopped pecans for added crunch.