1 package of organic chicken tenderloins, cut into chunks
1 large sweet potato cut into 1-1/2” cubes
1 large red onion, halved and cut into half-moon slices
½ package of organic baby spinach
2 cups of vegetable broth
3 cloves of garlic, minced
Salt / Pepper to taste
4 tablespoons of olive oil
Sauté the chicken in 2 tablespoons of olive oil over medium high heat until cooked thoroughly and is no longer pink. Remove the chicken from the pan and place in a bowl – set aside.
Heat the rest of the 2 tablespoons of olive oil in the same pan, and add the onions. Cook until the onions are a deep brown color. This will take about 5 to 7 minutes. Add the cubed sweet potatoes and minced garlic. Sauté for about 3 to 4 minutes and then add the vegetable broth. Simmer over medium low heat until 3/4 ‘s of the vegetable broth is absorbed and the sweet potatoes are soft but not mushy. Stir constantly and gently not to break the sweet potatoes so that they turn into a mash. This will take about another 7 to 10 minutes. Add the chicken back to the pan and stir well. Cook for an additional 3 to 4 minutes until the chicken is thoroughly heated and meshed well with the ingredients. Remove from the heat, add the baby spinach, and cover for about 2 minutes. The spinach will wilt. Stir once or twice to blend the spinach with the rest of the ingredients. Serve over cooked Quinoa.