Sweet potato chicken skillet dinner

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.

Sweet potato chicken skillet dinner

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  • Prep Time


  • Total Time


  • Servings



  • ■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 (½ inch) cubes

  • ■250 mL (1 cup) sodium-reduced chicken broth

  • ■25 mL (2 tbsp) tomato paste


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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