Spiced Chicken and Sweet Potatoes with Collard Greens
This savory skillet makes a satisfying winter dinner. Steamed collard greens provide a simple side.
Makes 4 servings
1-1/2 lbs boneless, skinless chicken breast
1/2 red onion, finely chopped
1 serrano chile, finely chopped
1 large sweet potato, diced or spiralized
1-1/2 tsp paprika
1/2 tsp cinnamon
15 oz can diced tomatoes
Juice of one orange
1/3 cup chopped dates
1 bunch collard greens, rinsed, stemmed and cut into ribbons
Olive oil, salt and pepper
- Heat a drizzle of olive oil over medium high heat in a large skillet. Season the chicken breasts with salt and pepper and brown them for about 3 minutes per side before removing them to a plate.
- Add the onions and serrano chile to the pan along with an additional drizzle of olive oil if needed. Sautee until translucent. Add the paprika and cinnamon along with additonal salt and pepper to taste, stirring briefly to roast the spices. Add the sweet potato, tomatoes, orange juice and dates along with the chicken breasts. Simmer until the sweet potatoes are tender and the chicken is cooked through, about 12 - 15 minutes.
- While the chicken cooks, bring water to boil in a vegetable steamer. Add the collard greens and steam for 3 - 4 minutes.