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

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

2 Servings, 470 Calories/Serving

20 Minutes

Made in one pot, this quick braise combines tender chicken, sweet potato, and earthy chard in a bright tomato sauce.

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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 base (tomatoes - tomato paste - garlic)
  • Sun Basket vinegar blend (balsamic vinegar - red wine vinegar)
Chef's Tip

Make It Ahead
The braised chicken (Steps 1 through 3, minus the parsley prep) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chicken and sauce, adding 1 to 2 tablespoons water as needed to loosen it, and chop the parsley.

Nutrition per serving

Calories: 470, Protein: 33g (66% DV), Fiber: 7g (28% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 135mg (45% DV), Sodium: 320mg (13% DV), Carbohydrates: 40g (13% DV), Total Sugars: 15g, 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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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 base, 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.

Serve

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.