This nutritious, low-carb and gluten-free recipe makes a lovely lunch or light dinner. The flavors of chicken and sweet potato blend beautifully, and the spinach and bell peppers add a pleasing color to the palette. This dish is loaded with vitamin C, E and B6 along with beta carotene and potassium. Even kids gobble up this colorful meal.
1 1/2 lbs boneless chicken breasts
3 tbsp olive oil, divided
Seasoned salt or house seasoning to taste
1 bunch spinach
1/2 bell pepper
Salt and pepper to taste
Wash and dry sweet potatoes and pierce with fork; bake at 425°F for 45-50 minutes or until soft to touch. It will depend on the size, but you want them thoroughly baked and easy to mash when you split them open.
Meanwhile, pound the chicken breasts to an even thickness, but not too thin. Lay them on a baking sheet and rub olive oil into both sides and sprinkle both sides with seasoned salt (or house seasoning). Bake in 425°F oven along with the sweet potatoes for 30 minutes or until cooked through.
While the chicken is baking, wash and drain the spinach and discard the stems. Wash and seed the bell pepper and cut into thin slices.
Heat remaining olive oil (about a tablespoon) in a medium skillet over medium-low heat. Add the bell peppers and sauté for about 5 minutes or until they're soft. Sprinkle with salt and pepper as they cook.
Add the spinach and sauté another minute or two until it is wilted, stirring it around a couple times to mix it into the peppers. You can add another sprinkle of salt, but be careful. A little goes a long way.
Remove the spinach and peppers to a bowl until you're ready to assemble the potatoes.
When the chicken is done, shred it with two forks and mix it into the peppers and spinach.
When the potatoes are fully cooked, remove them from the oven and slice in half. Place each half on a dinner plate. Mash it up a bit and top with spinach and chicken mixture. Serve immediately.
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