YOUR SOLIN GENERATED RECIPE
Ground Chicken Sweet Potato Eggplant Skillet
Sautéed lean ground chicken and tender cubed sweet potatoes tossed with silky roasted eggplant and aromatic spices for a savory, nutrient-dense skillet.
INGREDIENTS
8 oz Ground chicken
0.5 cup Sweet potato
1 cup Eggplant
0.5 tbsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
0.25 cup Water
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the cubed sweet potatoes and water to the skillet, then cover with a lid and steam for 5 minutes until the potatoes begin to soften.
Remove the lid and add the cubed eggplant to the skillet, sautéing for 3-4 minutes until the eggplant is tender and slightly browned.
Push the vegetables to the sides of the pan and add the ground chicken to the center.
Break the chicken apart with a spatula and cook until it is browned and thoroughly cooked through.
Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the entire mixture.
Toss all ingredients together and cook for an additional 2 minutes to allow the flavors to meld and the sweet potatoes to become fork-tender.