Sweet potato chicken skillet dinner
By flipper26
Here is a colourful and tasty one-skillet meal that is perfect served with some green beans or salad for dinner. Leftovers are tasty tucked into a whole wheat pita with lettuce for lunch the next day.
Recipe developed by Emily Richards, PH Ec. ©The Heart and Stroke Foundation 2011.
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Ingredients
- ■10 mL (2 tsp) canola oil
- ■1 pkg (375 g/12 oz) boneless, skinless chicken breasts, chopped
- ■1 bunch green onions, chopped
- ■2 cloves garlic, minced
- ■5 mL (1 tsp) herbes de provence or Italian herb seasoning
- ■1 large sweet potato (450 g/1 lb), peeled and cut into 1 cm (1/2 inch) cubes
- ■250 mL (1 cup) sodium-reduced chicken broth
- ■25 mL (2 tbsp) tomato paste
Details
Adapted from heartandstroke.com
Preparation
Step 1
1.In large nonstick skillet heat oil over medium heat and cook chicken, onions, garlic and herbes de provence for 8 minutes or until golden.
2.Add potato, broth and tomato paste and bring to a boil. Cover and reduce heat and simmer gently for 15 minutes or until potatoes are tender.
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