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.

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

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.