This is a great meal. If you don't have a spiral slicer to make your veggies in spiral shapes, you can cut julienne strips with a knife or food processor. You can easily make this meal vegetarian by omitting the chicken.
Ingredients
- 3 large sweet potatoes, peeled
- 2.5 tsp olive oil
- 1 clove garlic, minced
- 1.5 lb boneless, skinless, chicken breasts, thinly sliced
- 2 15 oz BPA-free cans unsalted diced tomatoes
- 1/4 cup sliced pitted kalamata olives *
- 2 tbsp capers, drained
- 1 pinch sea salt
- 1 pinch ground black pepper
- 1 pinch chile powder
- 1 pinch ground cayenne pepper
- 1 pinch paprika
- 1 bunch Swiss chard, stems removed and chopped (about 3 cups)
- 2 tbsp slivered unsalted almonds, toasted
- 1.5 tbsp fresh basil, finely chopped
Servings: people
Instructions
- Slice ends off sweet potatoes. Working one at a time, secure sweet potato in a spiral slicer and turn the crank to create noodles. If you don't have a spiral slicer, cut julienne size strips with a knife or food processor.
- In a large skillet, heat oil on medium. Add garlic and cook for 30 seconds. Add chicken and saute until cooked through, about 7 minutes. Transfer chicken to a plate. To skillet, add tomatoes, olives, capers, sea salt, black pepper, chile powder, cayenne and paprika. Cook for 5 to 7 minutes or until heated through. Add sweet potato noodles and Swiss chard, stirring to combine. Cook until sweet potato noodles are tender and Swiss chard is wilted, about 5 to 7 minutes more. Return chicken to skillet and heat through.
- Divide mixture among bowls. Garnish with almonds and basil.
Recipe Notes
Based on original recipe from Clean Eating
*Original recipe called for black olives, but I thought Kalamata olives gives this dish a more mediterranean flare. So add what your taste buds like.
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