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Chicken, Zucchini, and Spinach Saute
with sweet potato sauce

Active: 35 min Total: 35 min
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.


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


  1. Chicken - Prep as directed. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Garlic / Zucchini - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat a skillet or saute pan over medium-high heat. Add oil and then chicken to heated oil. Saute for ~4 minutes.
  2. Next add in zucchini with garlic and cook until zucchini is tender but still crunchy, 5 to 6 minutes.
  3. 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).
  4. 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.
  5. Use the leftover soup as the ‘sauce’ for your chicken saute. Enjoy!



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