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Week of 4/3/17

Skillet Chicken with Salsa and Chard
over roasted sweet potatoes

Active: 30 min Total: 45 min
Original GF Paleo Vegetarian
Skillet Chicken with Salsa and Chard
A little salsa adds a lot of flavor to this simple skillet chicken dinner. A version of this classic dish first made its debut to our meal plan service back in March 2014.
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
145

Ingredients

Metric
Servings:
4
Skillet Chicken with Salsa and Chard:
  • Sweet potatoes - 1 1/2 lbs , cubed
  • Garlic - 3 cloves , minced
  • Chard, any type - 2 bunches , chopped, leaves and stems separate (this may seem like a lot, but it will cook down)
  • Chicken thighs, boneless & skinless - 1 1/2 lbs (Feel free to use breasts if you prefer white meat)
  • Garlic powder - 1 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Paprika - 1 tsp
  • Salsa, store-bought - 1/2 cup (choose your fave)
  • Limes - 1/2 , juice of

Prep

  1. Sweet potatoes / Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)
  2. Chicken - Season chicken with garlic powder and some salt and pepper. Tenderize. (Can be done up to 1 day ahead)

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Make

  1. Preheat oven to 500F / 260C degrees. (Check out our how to roast vegetables video.)
  2. Place sweet potatoes in a sheet pan and then cover tightly with foil. Bake for 10 minutes on top rack.
  3. While potatoes are cooking, heat a skillet over medium-high heat. Add first part of cooking oil and then chicken thighs. Sear on both sides for 2 to 3 minutes, until they’ve formed a golden sear. Remove from pan and set aside.
  4. Return to potatoes. Take them out of the oven, remove foil, and toss with olive oil, paprika and a generous sprinkle of salt. Roast for another 10 to 15 minutes uncovered, giving them a shake midway through.
  5. Return skillet to heat and add second part of cooking oil. Toss in garlic and chard stems with a dash of salt and saute until softened, ~3 minutes. Add in chard leaves and saute until slightly wilted.
  6. Return chicken to skillet, nestling into chard leaves. Top with salsa, cover with foil, and lower heat to medium. Cook until chicken reaches an internal temperature of 160F / 74C degrees, another 3 to 5 minutes. Finish with lime juice.
  7. Serve chicken and chard over sweet potatoes. Enjoy!

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