Sautéed Sweet Potato & Chicken Skillet with Hummus

Sautéed Sweet Potato & Chicken Skillet with Hummus

This recipe came together on a whim (as the best ones often do), and now it’s a regular in the rotation. It's simple, satisfying, and packed with flavor and nutrients. Plus, it works great with either ground chicken or chicken thighs—whatever you have on hand. Bonus: It all comes together in under 30 minutes!

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Ingredients

• 4–5 medium sweet potatoes, rinsed

• 1 small yellow onion, chopped

• 2 cloves garlic, minced

• 1–2 Tbsp olive oil

• 1 lb ground chicken or boneless, skinless chicken thighs (about 1 lb), chopped

• 1–2 tsp Worcestershire sauce

• 1 (15 oz) can chickpeas, drained and rinsed

• ½ bag (about 2 cups) fresh arugula

• Garlic salt and sea salt, to taste

• Hummus, for serving (optional, but highly recommended!)

  Instructions

  1. Prep the sweet potatoes: Pierce sweet potatoes with a fork and microwave for 4–6 minutes until slightly tender but not fully cooked. Let cool slightly, then cut into bite-sized pieces.

  2. Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant (about 2 minutes). Add the sweet potatoes and cook until golden and slightly crispy on the edges, about 8–10 minutes.

  3. Cook the chicken: In a separate pan, cook the chicken (either ground or chopped thighs) over medium heat. Season with a little sea salt and add Worcestershire sauce while cooking. Cook until fully browned and no longer pink.

  4. Combine and wilt: Add chickpeas and arugula to the sweet potato skillet. Season with garlic salt and sea salt to taste. Stir until the greens are wilted and everything is well mixed.

  5. Bring it together: Add the cooked chicken to the veggie skillet and stir to combine.

  6. Serve: Spoon into bowls and top with a big dollop of hummus. Enjoy!