Sweet potato chicken skillet dinner

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.