Chicken, Zucchini, and Spinach Saute
with sweet potato sauce
This simple saute comes together quickly and uses last night's pureed sweet potato soup to add color and flavor.
Smarts: Repurpose pureed soups into protein sauces for a quick way to add flavor.
Smarts: Repurpose pureed soups into protein sauces for a quick way to add flavor.
Dependency
Tags
Proteins
Cuisines
Ingredients
Chicken, Zucchini, and Spinach Saute with Sweet Potato Sauce:
- Chicken breasts - 2 , chopped ((boneless, skinless))
- Garlic - 2 cloves , minced
- Zucchini - 1 lb , sliced at a bias
- Cooking oil - 2 Tbsp
- Leftover pureed sweet potato soup - 1 1/2 cups ((<a href="https://mealplans.cooksmarts.com/days/322" target="_blank">prepared from last night</a>))
- Baby spinach - 4 oz
- Lemon - 1/2 , juice of
- Salt and pepper - to taste
Prep
- Chicken - Prep as directed. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Garlic / Zucchini - Prep as directed. (Can be done up to 3 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a skillet or saute pan over medium-high heat. Add oil and then chicken to heated oil. Saute for ~4 minutes.
- Next add in zucchini with garlic and cook until zucchini is tender but still crunchy, 5 to 6 minutes.
- While zucchini is cooking, heat up leftover pureed sweet potato soup in a smaller saucepan or in the microwave (your microwave may have a soup reheat setting that you’ve never used before, so check).
- Toss in spinach. Turn off heat and let the heat of the chicken and vegetables wilt the spinach. Finish with lemon juice. Season to taste with salt and pepper.
- Use the leftover soup as the ‘sauce’ for your chicken saute. Enjoy!
Reviews
Ratings
0 reviews