Sweet Potato and Chicken Skillet Stew

This is a great recipe for weekly lunch prep! This will make about 10 servings that include 5-6 ounces of chicken per serving.


5 pounds of thinly sliced chicken breasts cut into bite sized pieces

3-4 10 ounce bags of frozen broccoli

4 pounds of sweet potatoes, peeled and diced

The Gourmet Collection spice blends- smoked paprika, garlic, chili and chives spice blend

The Gourmet Collection spice blends- roast vegetables and fries spice blend

3 tbsp Bragg's liquid aminos

½ cup Barbecue sauce

¼ cup of olive oil

Preheat oven to 425 degrees. Peel and dice sweet potatoes into small cubes. Sprinkle potatoes with roast vegetables and fries spice blend. You can be generous with the seasoning. Cover the potatoes with foil and bake for 30 minutes. Carefully mix the potatoes and bake for another 15 minutes. Remove foil.

While the potatoes are cooking, cut the chicken into bite sized pieces. In an extra large skillet, set to medium heat, add olive oil. Slowly add chicken and sprinkle with about ¼ cup of the smoked paprika, garlic, chili and chives spice blend. You can definitely use more, it’s sodium free and delicious! Add liquid aminos and barbecue sauce. Stir and let cook. Cook for about 15-20 minutes and stir occasionally. Chicken will be done when the inside is no longer pink. Once chicken is cooked through, add the frozen broccoli. Stir and heat through thoroughly.

Reserve about half the sweet potatoes. Add sweet potatoes by the spatula full and gently mix. Some of the sweet potatoes will easily smash in the cooking liquid.to help thicken the cooking liquid. Once the stew is placed into bowls, top with remaining sweet potatoes.

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