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One-Skillet Sweet Potato Chicken Dinner

A quick and healthy one-skillet meal featuring tender chicken, caramelized sweet potatoes, and vibrant green veggies.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs or breasts
  • 2 medium sweet potatoes, diced Cut into uniform pieces for even cooking.
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt More to taste.
  • ¼ teaspoon black pepper
  • 2 cups fresh spinach or kale
  • Fresh parsley or cilantro for garnish

Method
 

Preparation
  1. Season the chicken thighs or breasts with smoked paprika, salt, and black pepper. Set aside.
Sauté Vegetables
  1. In a large skillet over medium heat, add the olive oil. Once hot, add the onions and cook for about 3-4 minutes until translucent.
  2. Stir in the garlic and bell pepper, cooking for another 2 minutes until fragrant.
Add Sweet Potatoes
  1. Stir in the diced sweet potatoes and cover the skillet. Cook for about 10 minutes, stirring occasionally, until they begin to soften.
Cook the Chicken
  1. Push the vegetables to the sides of the skillet and add the chicken in the center. Let it sear for about 5 minutes, then flip to the other side.
  2. Continue cooking until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Add Greens
  1. Once the chicken is cooked, stir in the spinach or kale. Cook for an additional 2-3 minutes until the greens are wilted.
  2. Taste and adjust seasoning if necessary.
Serve
  1. Remove the skillet from heat, garnish with chopped parsley or cilantro, and serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the skillet or microwave.