Ingredients

The following ingredients have 4 Servings
  • 2 lbs. chicken breasts (skinless, boneless and sliced)
  • 2 sweet potatoes (peeled and diced)
  • 10 mushrooms (sliced)
  • 1 red onion (sliced)
  • 2 garlic cloves (minced)
  • 2 cups baby spinach
  • 1/2 cup chicken stock
  • 1 cup coconut milk
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. paprika
  • 1 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat oven to 375 F.
  • In a bowl, combine the garlic powder, onion powder and paprika, then season to taste.
  • Season the chicken pieces with the spice mixture.
  • Melt the coconut oil in a skillet over medium-high heat.
  • Brown the chicken in the skillet on both sides, 2 to 3 minutes per side; then transfer to a baking dish.
  • Cook the diced sweet potatoes for 5 to 6 minutes in the skillet over medium heat. Add more coconut oil if needed.
  • Add the onion, mushrooms, and garlic to the sweet potatoes and cook for another 2 to 3 minutes.
  • Add the sweet potatoes, onion, mushrooms, and garlic to the baking dish.
  • Pour in the coconut milk and chicken stock.
  • Top with baby spinach, give everything a toss.
  • Place in the oven and bake for 18 to 20 minutes, covered. Bake another 10 minutes uncovered.