Seared Spiced Chicken with Sweet Potato Mash

Name: Seared Spiced Chicken with Sweet Potato Mash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4.5 servings
Cuisine: African
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch thick pieces); 1 teaspoon smoked paprika; 1 teaspoon ground ginger; 0.5 teaspoon cayenne pepper; 0.5 teaspoon onion powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon coconut oil; 2 sweet potatoes (medium, peeled and cubed); 0.25 cup full-fat coconut milk; 6 ounce fresh spinach; 1 clove garlic (minced); 2 tablespoon fresh cilantro (chopped)

Pan-seared chicken breast coated in a flavorful West African-inspired spice blend, served alongside creamy sweet potato mash and sautéed greens.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4.5
Cuisine: African
Difficulty: Easy
Cost: $2.90/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Whole30
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch thick pieces)
1 teaspoon smoked paprika
1 teaspoon ground ginger
0.5 teaspoon cayenne pepper
0.5 teaspoon onion powder
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon coconut oil
2 sweet potatoes (medium, peeled and cubed)
0.25 cup full-fat coconut milk
6 ounce fresh spinach
1 clove garlic (minced)
2 tablespoon fresh cilantro (chopped)

Instructions

In a medium bowl, combine the chicken breast pieces with smoked paprika, ground ginger, cayenne pepper, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat for 2 minutes. Add the seasoned chicken in a single layer and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
While the chicken cooks, place the cubed sweet potato in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 5-7 minutes, or until very tender. Drain any excess water.
Mash the cooked sweet potato with 1/4 cup full-fat coconut milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until creamy. Adjust seasoning to taste.
In the same skillet, add the remaining 1 tablespoon coconut oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and cook for 2-3 minutes, stirring occasionally, until wilted.
Serve the seared chicken alongside the sweet potato mash and sautéed spinach. Garnish with fresh cilantro if desired.

Notes

Leftovers can be stored in an airtight container for 3-4 days and reheat well. For even creamier mash, add a bit more coconut milk.

Nutrition (per serving)

Calories: 420
Protein: 42.5 g
Carbohydrates: 29.8 g
Fat: 15.3 g
Fiber: 6.5 g
Sodium: 420 mg
Saturated Fat: 8.1 g
Sugar: 5.9 g
Cholesterol: 125 mg