Roasted Balsamic Sweet Potatoes & Yogurt Marinated Chicken

I have been eyeing this sweet potato recipe for weeks now and I finally got around to making them. And they were a huge HIT! Hubby is a little hard to please when it comes to any vegetables. However, he couldn't stop talking about how amazing these were and is demanding that I make them again soon!
The chicken was an excellent compliment to the potatoes and the meal as a whole was excellent!

Roasted Balsamic Sweet Potatoes

• ¼ cup decent balsamic vinegar
• 1 tbsp packed dark brown sugar
• ¼ cup butter
• 1 tsp salt
• 3-4 large sweet potatoes peeled and chopped into 1/2-inch cubes

Heat oven to 400 degrees. In large skillet bring vinegar and sugar to a boil. Reduce till sauce starts to thicken. Add butter and salt. Over medium heat mix till even. Place potatoes in pan and toss with sauce. Spread mixture into a baking pan and roast stirring occasionally till potatoes are slightly browned on edges, about 40-50 minutes (based on your oven). Serve immediately.

Yogurt Marinated Chicken

• 1/2  cup nonfat plain Greek yogurt
• 4 cloves garlic, crushed
• 1  tablespoon  fresh lemon juice
• kosher salt and black pepper
• 4 chicken breasts (I only used two and just discarded the extra marinade)                                            

1. In a medium bowl, mix together the yogurt, garlic, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.
 
2. Heat oil (or cooking spray if you are trying to be a little healthier) in a large cast-iron or other nonstick skillet over medium heat. Wipe the excess marinade off the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side or until chicken is cooked through.