Makes: four servings
Prep time: 10 minutes
Cook time: 25 minutes
- 1 large sweet potato, peeled and diced
- 1/4 cup extra-virgin olive oil
- 1/2 tsp. sea salt, plus more to taste
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp. minced fresh thyme (or ¼ tsp. dried)
- 1 1/2 tsp. minced fresh sage (or ¼ tsp. dried)
- 1/4 tsp. crushed fennel seeds
- Pinch red-pepper flakes
- 1 cup chopped roast chicken
- 3 cups baby spinach
Tip: Amp up the protein by topping each serving with a poached or fried egg.
- Preheat oven to 425 degrees F. Line a rimmed baking pan with parchment paper.
- Put the diced sweet potato into a large bowl. Add 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper, and toss until evenly coated. Spread sweet potato evenly in a single layer on the prepared pan and roast for 20 minutes, or until tender. Remove from oven and set aside.
- While sweet potato is roasting, heat a large, heavy skillet over medium heat and add remaining 2 tablespoons olive oil. When oil shimmers, add onion and a pinch of salt, and sauté until translucent, about four minutes. Stir in garlic, thyme, sage, fennel seeds, and red-pepper flakes, and sauté until aromatic, about 30 seconds.
- Add the chicken, sweet potatoes, and spinach, stirring until well combined and the spinach is just wilted.
- Serve on plates with a grind of black pepper and a pinch of salt.
Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors