Chicken Sweet Potato Pan (Print-Friendly Version)
# What You'll Need:
→ For Garnish
01 -
Chopped cilantro or parsley, fresh
→ Liquids and Add-Ins
02 -
1/2 cup baby spinach or kale, optional
03 -
1 tablespoon lemon juice, if you want
04 -
1/4 cup chicken broth, low sodium
→ Seasonings
05 -
1/2 teaspoon chili powder, skip if you want less heat
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon salt, taste and add more if needed
→ Main Ingredients
10 -
2 medium sweet potatoes, peeled and cubed
11 -
3 cloves garlic, chopped up
12 -
1 small onion, diced up
13 -
1 tablespoon olive oil
14 -
1 lb chicken thighs or breasts, no bones or skin, in chunks
# Step-by-Step Directions:
01 -
Take your skillet off the heat and scatter chopped parsley or cilantro over the top. Dish it up while it's hot.
02 -
Pop the cooked chicken back in the pan. Move it around to mix with the sweet potatoes. Let it all cook together a couple more minutes so things blend and taste even better. Add spinach or kale and a squeeze of lemon if you want, letting the greens wilt.
03 -
Toss diced sweet potatoes into your skillet. Add chicken broth. Cover up and let it bubble, checking and stirring sometimes. After about 10 minutes, poke them with a fork—if they're soft, you're good.
04 -
Drop your diced onion in that same pan. Stir it for a few minutes so it gets a bit soft. Throw in garlic next and keep moving it around for another half a minute until it smells amazing.
05 -
Start by getting your oil hot in a big skillet on medium-high. Toss in the chicken chunks and sprinkle on salt, pepper, paprika, cumin, and chili powder. Move the pieces around and let them cook until they're cooked through and golden, about 5 minutes. Scoop them out and set them aside for now.
# Helpful Notes:
01 -
Try tossing in extra greens right near the end for even more nutrition.
02 -
Change up the meat or veggies to match what you've got or what you like.