CHICKEN AND SWEET POTATO SKILLET
Chicken and Sweet Potato Skillet is a simple yet satisfying dish packed with protein and fibre. The natural sweetness of the sweet potatoes pairs beautifully with the savoury, seasoned chicken, while the onions add a subtle depth of flavour. This one-pan meal is perfect for busy weeknights when you want something nutritious without spending too much time in the kitchen. Cooking everything in one skillet enhances the flavours and makes cleanup a breeze. This dish is healthy and delicious, with a hint of paprika for warmth and olive oil to tie it all together. Sprinkle salt and pepper according to your taste. It’s a well-balanced meal, offering lean protein, complex carbs and essential vitamins. This dish is served on its own or with a fresh salad for a complete, nourishing meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté
OCCASION/HOLIDAY
Weeknight Dinner, Meal Prep, Fall Dish
SPECIAL CONSIDERATION/DIETARY CONCERNS
Gluten-Free, High Protein, Healthy
DISH TYPE
Skillet, Healthy Dinner
INGREDIENTS
There are the following ingredients for Chicken and Sweet Potato Skillet:
- 100g chicken breast, diced
- 1 small sweet potato, cubed
- 1/4 onion, chopped
- 1 tsp olive oil
- 1/4 tsp paprika
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 290
- Protein: 32g
- Carbohydrates: 24g
- Fibre: 4g
- Fat: 8g
- Saturated Fat:5g
- Sodium: 320mg
- Sugar: 6g
PREPARATION
- Heat the oil: In a large skillet, heat olive oil over medium flame.
- Cook the onions: Add the chopped onions and sauté for 2-3 minutes until soft and translucent.
- Brown the chicken: Add the diced chicken breast and cook for 5-6 minutes until golden brown, stirring occasionally.
- Season the ingredients: Sprinkle paprika, salt and pepper over the chicken and stir well.
- Add sweet potatoes: Stir in the cubed sweet potatoes, ensuring they are evenly coated in the seasoning.
- Cook until tender: Cover the skillet and let cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are soft.
- Serve hot: Remove from heat and enjoy warm, garnished with fresh herbs if desired.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Even Cooking: Cut sweet potatoes into small, even cubes to ensure they cook at the same rate as the chicken.
- Crispy Chicken: Sear the chicken first without stirring too much to get a nice golden crust.
- Extra Flavour: Add a splash of lemon juice or balsamic vinegar at the end for a hint of acidity.
- More Texture: Toss in a handful of spinach or kale for extra nutrients and colour.
- Spice it Up: Add a pinch of cayenne pepper or chilli flakes for a bit of heat.
VARIATIONS
- Dairy-Free: This recipe is naturally dairy-free, but for extra creaminess, stir in a spoonful of coconut milk at the end.
- Vegetarian: Swap chicken for chickpeas or tofu for a plant-based alternative.
- Different Seasonings: Use Italian herbs, cumin or smoked paprika for a flavour twist.
- Additional Veggies: Add bell peppers, zucchini or mushrooms for more variety.
- Serve with Sides: Enjoy with quinoa, brown rice or a simple green salad.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.
- Freezing: This dish freezes well for up to 2 months. Let it cool completely before storing it in freezer-safe containers.
- Meal Prep Tip: Dice the chicken and sweet potatoes in advance to save time.