Tomato-braised chicken with sweet potato and chard

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tomato-braised chicken with sweet potato and chard

Lean & Clean, Carb-Conscious, Dairy-Free, Gluten-Free, Soy-Free, Paleo, Diabetes-Friendly, Mediterranean

2 Servings, 450 Calories/Serving

20 Minutes

This bold one-pot braise takes chicken, sweet potato, and earthy chard and lets them all simmer in a flavor bath of pure tomato goodness.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 or 2 organic shallots
  • 1 organic sweet potato
  • 1 small bunch organic Swiss or other chard (about ¼ pound)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket tomato sauce made by Talluto’s (tomatoes - onions - garlic - olive oil - salt - spices)
  • Sun Basket vinegar blend (balsamic vinegar - red wine vinegar)

Nutrition per serving

Calories: 450, Protein: 26g (52% DV), Fiber: 8g (32% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 95mg (32% DV), Sodium: 700mg (29% DV), Carbohydrates: 41g (14% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pot. Meanwhile, start preparing the shallots and sweet potato.


Prep and cook the shallots and sweet potato

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.

In the same pot used for the chicken, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Stir in the shallots, season with salt and pepper, and cook until starting to soften and brown, 1 to 2 minutes. Add the sweet potato and ¼ cup [½ cup] white wine (from your pantry) or water and cook, scraping up any browned bits from the bottom of the pot, until the potato starts to soften, 2 to 3 minutes. Meanwhile, prepare the remaining ingredients.


Prep the remaining ingredients; finish the braise

  • Remove and discard any coarse stems from the chard; coarsely chop the leaves and tender stems.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish. 

To the pot with the sweet potato, add the chicken and any accumulated juices, chard leaves and tender stems, tomato sauce, vinegar blend, and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cover and cook until the chicken is cooked through and the potato and chard are tender, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper. 


Transfer the chicken and vegetables to individual plates, garnish with the parsley, and serve. 

Kids Can!
  • Measure the shallots.
  • Scrub the sweet potato.
  • Strip the parsley leaves.
  • Measure the water for the braise.
  • Garnish with the parsley.