Description
A quick and flavorful one-pan skillet meal with tender chicken, sweet potatoes, spinach, and warm spices. Perfect for a simple, nutritious weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup low-sodium chicken broth
- 1/2 cup cherry tomatoes, halved
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté for 2–3 minutes until fragrant.
- Add the chicken pieces to the skillet. Season with smoked paprika, cumin, oregano, salt, and black pepper, and cook for 4–5 minutes until the chicken begins to brown.
- Stir in the diced sweet potatoes and pour in the chicken broth. Cover and simmer for 10–12 minutes, stirring occasionally, until the sweet potatoes are tender.
- Add the cherry tomatoes and red pepper flakes (if using) and cook for about 2 minutes.
- Stir in the fresh spinach and cook for 1–2 minutes until wilted. Taste and adjust seasoning if needed.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
- Cut the sweet potatoes into small even cubes so they cook faster.
- You can substitute kale for spinach if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with brown rice or quinoa for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
