This Paleo recipe is easy, healthy, & delicious. Chicken breasts (or thighs), sweet potatoes, light coconut milk, and green peas combine into the beautiful and simple dinner EVER! This one pot weeknight meal takes mere minutes to prepare and is packed with whole foods, Whole 30 compliant, and gluten-free. Serve over rice or quinoa if desired. See? Comfort foods recipes can be healthy!
2large sweet potatoes, peeled and chopped into 1" pieces
1.5-2Tbspcurry powder
1 (15oz)cancanned light coconut milk
1/2cupchicken stock
1cupfrozen peas
1tspsea salt
1/4tspground black pepper
Instructions
Lightly spray a large skillet or soup pot with non-stick cooking spray and heat over medium-high heat. Add diced onions and saute for a few minutes or until translucent. Then add diced chicken and cook until browned.
Next, add to the pot the sweet potatoes, 1 /12 Tbsp curry powder, coconut milk, chicken broth and simmer uncovered until sweet potatoes are soft. (You can always add the other 1/2 Tbsp curry powder at the end if you need more zing!)
Lastly add in frozen peas, salt, and pepper. Stir until combined and cook for 1 minute or until the peas are no longer frozen. Take off heat and add more salt and pepper to suite your palate. Serve alone or over rice or quinoa.
Notes
Try adding baby spinach and mushrooms if you have them on hand!