Chicken Sweet Potato One-Pan (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 medium sweet potatoes, peeled and chopped up
02 -
1 small onion, diced up
03 -
1 tablespoon olive oil
04 -
3 garlic cloves, minced
05 -
1 pound chicken breast or thighs, no bones or skin, cut small
→ Seasonings
06 -
1/2 teaspoon chili powder, totally optional
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon smoked paprika
10 -
1/2 teaspoon salt, add more if you want
→ Liquids and Add-Ins
11 -
1/4 cup chicken broth, go low-sodium if you can
12 -
1/2 cup spinach or kale, if you like greens
13 -
1 tablespoon lemon juice, totally up to you
→ For Garnish
14 -
Chopped parsley or cilantro, to finish
# How to Make It:
01 -
Take it off the heat. Toss on some chopped parsley or cilantro and dig in right away.
02 -
Put the chicken back into the pan. Mix well so it gets cozy with the sweet potatoes. Let it cook a few more minutes, about 2 to 3, so everything comes together. If you're feeling it, throw in some lemon juice and handfuls of spinach or kale. Stir until the greens wilt down.
03 -
Toss in those sweet potatoes and splash in the chicken broth. Pop the lid on and cook until the sweet potatoes are nice and soft, about 10–12 minutes. Give it a stir every now and then.
04 -
Use the same pan and drop in the diced onion. Let it cook and soften for about 2 to 3 minutes. Add in garlic and stir for half a minute—your kitchen should smell pretty great.
05 -
Warm up the olive oil in a big skillet over medium-high heat. Dump in the chicken pieces and start seasoning with salt, pepper, paprika, cumin, then chili powder if you're using it. Sauté for 4 to 5 minutes, give it a couple of stirs, until the chicken goes golden brown and is cooked through. Pull the chicken out and set it aside for now.
# Additional Tips:
01 -
Add even more greens right at the end to pack in extra nutrients.
02 -
Switch up the meat or veggies if you want to try new combos.