You can cook for a living– maybe cook a slew of meals all day long– and when it is time for your own dinner you are like everyone else. You want it to be very little work, and, more importantly, very little clean up. And you’ve been tasting all day long, so it should also be relatively healthful (healthful being a euphemism for “not laden with calories”).
And let’s just say you’ve been working on a dessert story, and most of your calories have been of the refined carb-and-sugar variety. Yes, those are your most favorite kinds of calories in the universe, but they are also the ones that you do not wear well.
On the other hand, after a day of meringues and crusts and puddings and similar sweet glimpses of heaven, you find yourself craving vegetables, fruits and lean protein. (Seriously.) You grab a little of this from the pantry, a little of that from the fridge and you put together something good enough to anoint as a Weeknight Regular. Well, maybe if you did the kind of work that meant you actually had Weeknight Regulars.
Anyway, at least you get a truly satisfying, healthy dinner tonight with only one pot to wash.
Chicken with Apple, Sweet Potato and Spinach
1 pound boneless skinless chicken breast, cut in 2-inch chunks
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 large apples (about 1 pound) cut in 1-inch pieces
2 medium sweet potato (about 1 pound), peeled and cut in 1-inch pieces
1 medium red onion, cut in 1/4-inch thick wedges
1 cup low sodium chicken broth
1 cup white wine
5 ounces baby spinach
1 tablespoon sage leaves, chopped
2 tablespoons butter
1. Toss the chicken with the flour, salt and pepper. Heat the oil in a deep skillet or Dutch oven over medium high; add the chicken in a single layer and cook until lightly browned, turning once, for a total of about 8-10 minutes. Transfer to a plate. Add the apple to the skillet; cook until lightly browned on the underside, about 2 minutes. Transfer to the plate with the chicken.
2. Add the sweet potato and onion to the skillet; cook 1 minute and add the broth and white wine. Bring to a boil and cook until the potatoes are still slightly firm just in the center, about 15 minutes. Add the chicken and apples back to the pan, reduce the heat to simmer and cook 10 minutes until the potatoes and chicken are cooked through. Remove from heat; stir in the spinach and sage until the spinach is wilted. Swirl in the butter until fully incorporated and serve.
Makes 4 servings
Nutritional analysis for each serving: 470 calories, 29 g protein, 52 g carbohydrates, 8 g fiber, 12 g fat, 5 g saturated fat, 564 mg sodium