Mediterranean Diet Chicken and Sweet Potato Curry
Discover the ultimate fusion of bold, earthy flavors and healthful eating with this Mediterranean Diet Chicken and Sweet Potato Curry. Perfectly spiced with a fragrant blend of cumin, coriander, turmeric, and cinnamon, this wholesome one-pot delight embodies the essence of Mediterranean-inspired cuisine while offering a nutrient-packed twist. Tender chicken, creamy sweet potatoes, and fresh spinach come together in a savory tomato-based broth, creating a hearty yet balanced dish that's both comforting and good for you. Ready in just one hour, this family-friendly recipe is a weeknight dinner hero, brimming with protein, fiber, and vibrant ingredients. A drizzle of fresh lemon juice and a sprinkle of chopped cilantro tie it all together—serve with a side of warm whole-grain flatbread or over a bed of quinoa for an unforgettable, meal-prep-friendly treat!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 medium sweet potatoes
- 1 medium yellow onion
- 3 garlic cloves
- 1 tablespoon ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon turmeric
- 0.5 teaspoon cinnamon
- 14.5 ounce can diced tomatoes
- 1 cup chicken broth
- 3 cups fresh spinach
- 0.25 cup fresh cilantro
- 1 tablespoon fresh lemon juice
Instructions
Dice the chicken breast into 1-inch cubes and season with 1/2 teaspoon of salt and ground black pepper.
Peel the sweet potatoes and cut them into 1-inch cubes.
Finely chop the onion and mince the garlic cloves.
Peel and grate the ginger.
In a large pot, heat the olive oil over medium-high heat.
Add the chicken cubes to the pot and sauté for about 5-7 minutes until they are golden brown on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger, stirring for another minute until fragrant.
Stir in the cumin, coriander, turmeric, and cinnamon, cooking for 1 minute to toast the spices.
Add the diced sweet potatoes and the can of diced tomatoes with their juice. Stir to coat with the spices.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for 15 minutes or until the sweet potatoes are tender.
Return the chicken to the pot and add the fresh spinach, stirring until the spinach wilts.
Remove from heat and stir in the fresh lemon juice.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3949 mg | 172% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 28.1 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 458 mg | 35% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2530 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
