Skillet Chicken with Salsa and Chard
over roasted sweet potatoes
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
Cuisines
Ingredients
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
- Sweet potatoes / Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)
- Chicken - Season chicken with garlic powder and some salt and pepper. Tenderize. (Can be done up to 1 day 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
- Preheat oven to 500F / 260C degrees. (Check out our how to roast vegetables video.)
- Place sweet potatoes in a sheet pan and then cover tightly with foil. Bake for 10 minutes on top rack.
- 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.
- 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.
- 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.
- 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.
- Serve chicken and chard over sweet potatoes. Enjoy!
Reviews
Ratings
0 reviews