veggie-packed meals

Move over, meat! These veggie-centered recipes make vegetables the stars of your dinner plate.

Sweet Potato and Chicken in Browned Butter

17g CARB

Serves 5

Hands On 25 min.

Total 30 min.

2 medium sweet potatoes (about 1 lb. total), peeled
¼ cup butter
1 to 2 Tbsp. snipped fresh sage or rosemary
4 cups fresh baby spinach
¾ cup thinly sliced tart green apple
¼ tsp. salt
2 cups cooked chicken breast strips
½ to ⅔ cup reduced-sodium chicken broth
2 Tbsp. finely shredded Parmesan cheese
1 Tbsp. coarsely chopped walnuts, toasted (optional)

1. In a large saucepan cook sweet potatoes in enough boiling water to cover 5 minutes. Remove from pan, reserving cooking water. Cool potatoes until they are easy to handle. Using a spiral vegetable slicer fitted with the large blade, cut potatoes into long strands (you should have about 4 cups lightly packed strands). Return cooking water to boiling. Add sweet potato strands; cook 2 minutes. Drain.

2. Meanwhile, in a 12-inch skillet cook butter and sage over medium-low about 15 minutes or until butter turns golden brown. Add spinach, apple, and salt; cook and stir over medium heat 1 minute. Gently stir in sweet potato, chicken, and enough of the broth to moisten; heat. Sprinkle with Parmesan cheese and, if desired, walnuts.

PER SERVING (1¼ cups each) cal 260, fat 12 g (7 g sat. fat), chol 73 mg, sodium 389 mg, carb 17 g (3 g fiber, 5 g sugars), pro 21 g