A bold, comforting skillet meal made in under 30 minutes with tender chicken, sweet potatoes, and spinach in a creamy garlic sauce.

Scale

2 boneless, skinless chicken breasts, thinly sliced

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon cumin

1 medium sweet potato, peeled and diced

2 cups fresh spinach

1/2 cup chicken broth

1/2 cup coconut cream

1 tablespoon nutritional yeast

1 teaspoon lemon juice

Red chili flakes (optional)

Heat olive oil in skillet. Add chicken, paprika, salt, and cumin. Cook for 5–6 minutes until browned.

Add garlic and sweet potatoes. Sauté 5 minutes, add splash of broth if needed.

Stir in spinach and remaining broth. Cover and cook for 3 minutes.

Pour in coconut cream, nutritional yeast, and lemon juice. Simmer 3 minutes to thicken.

Adjust salt and add chili flakes. Serve hot.

Swap chicken for tofu for a vegetarian version.

Use kale or squash as seasonal substitutes.

Keywords: easy thirty minute, healthy weeknight meal, chicken skillet dinner, fast comfort food