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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.
sweet potatoes sauteing in a skillet
3-4 servings / 40 min

Prep 15 min / Cook 25 min

Leftovers are tasty tucked into a whole wheat pita with lettuce for lunch the next day.

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
Directions
  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.
Nutritional info per serving (1 of 3)
  • Calories: 308
  • Protein: 33 g
  • Total fat: 5 g
    Saturated fat: 1 g
    Cholesterol: 73 mg
  • Carbohydrate: 32 g
    Fibre: 5 g
    Sugar: 11 g
    Added Sugars: 0 g
  • Sodium: 316 mg
  • Potassium: 980 mg

Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2011.