Description

A wholesome and flavorful one-pan meal featuring tender chicken breasts and sweet potatoes simmered with aromatic spices, fresh spinach, and cherry tomatoes. This easy skillet recipe is perfect for a quick, nutritious dinner with minimal cleanup.

Ingredients

Protein and Vegetables

2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium sweet potatoes, peeled and diced
1 small onion, chopped
2 cloves garlic, minced
1/2 cup cherry tomatoes, halved
2 cups fresh spinach
1 tablespoon fresh parsley, chopped (for garnish)

Spices and Seasonings

1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/4 teaspoon red pepper flakes (optional)

Other

1 tablespoon olive oil
1/2 cup low-sodium chicken broth

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Instructions

Heat and Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
Cook Chicken: Add the bite-sized chicken pieces to the skillet. Season with smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Add Sweet Potatoes and Simmer: Stir in the diced sweet potatoes, then pour in the low-sodium chicken broth. Cover the skillet, reduce the heat slightly, and let everything simmer for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender.
Add Tomatoes and Heat Through: Add the halved cherry tomatoes and optional red pepper flakes to the skillet. Cook uncovered for another 2 minutes to let the tomatoes soften and flavors meld.
Wilt Spinach and Adjust Seasoning: Stir in the fresh spinach and cook for 1-2 minutes until it wilts. Taste and adjust seasoning with additional salt and pepper if needed.
Finish and Serve: Remove the skillet from heat. Garnish with chopped fresh parsley and serve the dish warm for a delicious and hearty meal.

Notes

You can substitute chicken breasts with thighs if preferred, adjusting cooking time accordingly.
For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper.
Use vegetable broth instead of chicken broth to make the recipe dairy-free and friendly for some dietary preferences.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.