Name: Chicken and sweet potato skillet
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces; 5 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 1 1/2 medium zucchinis, halved lengthwise and sliced; 1 1/4 red bell peppers, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 1/2 tsp smoked paprika; 2 tsp dried oregano; 2 tsp salt; 3/4 tsp black pepper; 1/4 cup water; 1 tbsp lemon juice

Instructions

Prep 30 min · Cook 15 min

Heat half the olive oil in a 12-inch non-stick skillet over medium heat. Working in two batches to avoid crowding, add the sweet potatoes and sauté for 6 to 8 minutes per batch until beginning to brown. Return all potatoes to the pan and season with a third of the salt and half the smoked paprika.
Add the water to the skillet with the potatoes and cover immediately. Steam for 5 to 8 minutes until the water has evaporated and the potatoes are fork-tender. Remove the potatoes from the skillet and set aside on a plate. Done when fork-tender.
Wipe out the skillet and heat the remaining oil over medium-high heat. Season the chicken with half the remaining salt, half the pepper, and the remaining smoked paprika. Add the chicken to the pan and cook for 5 to 6 minutes, flipping once halfway, until browned and cooked through. Remove the chicken to the plate with the potatoes. Done when opaque in the center, 165°F.
In the same hot skillet, add the zucchini and bell pepper. Season with the remaining salt, pepper, and oregano. Sauté for 4 minutes until tender-crisp. Add the minced garlic and cook for 30 seconds until fragrant.
Return the cooked chicken and sweet potatoes to the skillet. Toss everything together for 2 minutes over medium heat to combine. Remove from the heat and stir in the lemon juice. Divide into four bowls.

Nutrition

Ingredients

Instructions

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