Whole30 Approved Easy Homemade Sweet Potato & Chicken Skillet – Delicious & Simple

This Whole30 Approved dish is perfect for anyone seeking a delicious, easy recipe that’s both satisfying and compliant. Packed with vibrant veggies and protein, it’s a crowd‑pleasing, homemade favorite that simplifies your weekly meal prep.

🎧 Listen to this Recipe!

"Hey there, foodies! Welcome to today's recipe, where we're making a mouth-watering Whole30 approved sweet potato and chicken skillet! First, let's heat up some olive oil in our skillet and cook that chicken until it's browned and cooked through, about 6-8 minutes! Now, let's remove the chicken from the skillet and set it aside, making room for our sweet potatoes! Next, we're adding the sweet potatoes to the skillet, sautéing them for about 5 minutes, until they start to soften! Now it's time to add the red bell pepper, red onion, thyme, and garlic powder, and cook for another 8-10 minutes, until the sweet potatoes are tender! We're adding the chicken back into the skillet, along with some fresh baby spinach, and cooking until the spinach is wilted, about 2 minutes! Finally, let's adjust the seasoning, garnish with some cilantro, and serve our delicious Whole30 sweet potato and chicken skillet hot! And that's it, folks! A simple, delicious, and Whole30 approved sweet potato and chicken skillet, ready to devour!"

🥘 Ingredients:

• 🍲• 1 pound boneless, skinless chicken breast, diced
• 🍲• 2 medium sweet potatoes, peeled and cubed
• 🍲• 1 red bell pepper, sliced
• 🍲• 1 small red onion, chopped
• 🍲• 2 cups fresh baby spinach
• 🍲• 3 tablespoons olive oil
• 🍲• 1 teaspoon sea salt
• 🍲• ½ teaspoon black pepper
• 🍲• 1 teaspoon dried thyme
• 🍲• ½ teaspoon garlic powder
• 🍲• ¼ cup fresh cilantro, chopped (optional)

👩‍🍳 Instructions:

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium‑high heat and add the chicken, seasoning with salt and pepper; cook until browned and cooked through, about 6‑8 minutes.
2. Step 2: Remove the chicken and set aside.
3. Step 3: Add the remaining 1 tablespoon oil to the skillet and toss in the sweet potatoes; sauté for 5 minutes, stirring occasionally.
4. Step 4: Stir in the red bell pepper and red onion, then sprinkle with thyme and garlic powder; continue cooking for another 8‑10 minutes until the sweet potatoes are tender.
5. Step 5: Return the chicken to the pan, add the spinach and stir until wilted, about 2 minutes.
6. Step 6: Adjust seasoning if needed, garnish with cilantro, and serve hot.

💡 Pro Tips:

• 🧂• For extra flavor, add a splash of lemon juice before serving.
• 🧂• This dish stores well; refrigerate leftovers in an airtight container for up to 3 days.
• 🧂• Swap chicken for turkey or shrimp for a different protein twist.
• 🧂• Leftovers make a great next‑day lunch when reheated in the microwave or skillet.

📊 Nutrition Information (per serving):

365.5

Calories

37.5g

Protein

19.0g

Carbs

14.8g

Fat

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