Sweet potato chicken skillet dinner

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


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

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

Prep time: 15 min

Cook time: 25 min

Servings: 3 to 4

Nutritional Information

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

Sodium: 316 mg

Potassium: 980 mg


In large nonstick skillet heat oil over medium heat and cook chicken, onions, garlic and herbes de provence for 8 minutes or until golden.

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.

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

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