🥣 Healthy Chicken Stroganoff with Sweet Potatoes – A Light and Flavorful Twist
Looking for a balanced and nourishing meal without sacrificing flavor? This light chicken stroganoff with sweet potatoes offers a creamy, protein-packed dish that’s perfect for lunch or dinner. Swapping heavy cream for light ricotta and using sweet potatoes instead of traditional starches, this recipe delivers comfort without the guilt.
Serve it with brown rice, quinoa, or steamed vegetables for a well-rounded and satisfying meal.
🧾 Ingredients
- 300g (10.5 oz) chicken breast, cut into cubes
- 2 medium sweet potatoes
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon coconut oil
- 200ml (about 3/4 cup) light ricotta cream or fresh cream
- 2 tablespoons homemade tomato sauce
- Freshly ground black pepper, to taste
- 1/2 cup chopped fresh parsley and chives
- Salt, to taste
- Optional: smoked paprika or turmeric for an extra flavor boost
👨‍🍳 How to Prepare
1. Cook the Sweet Potatoes
Wash the sweet potatoes thoroughly and cook them whole (with skin on) in boiling water for about 20 minutes, or until fork-tender. This technique ensures they maintain their structure and texture in the final dish. Once cooked, peel and dice into small cubes. Set aside.
2. Sauté the Chicken
In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and cook until translucent. Stir in the minced garlic and sauté briefly—avoid browning to preserve the flavor. Add the chicken cubes, season with salt and black pepper, and cook until golden and cooked through.
3. Build the Flavor Base
Add the homemade tomato sauce to the cooked chicken. Stir well, allowing the meat to absorb the flavors. At this stage, you can also mix in a pinch of smoked paprika or turmeric to enhance the color and nutritional profile.
4. Create the Creamy Sauce
Reduce the heat and gently fold in the light ricotta cream or fresh cream. Stir until the sauce becomes smooth and evenly coats the chicken. Ricotta cream offers a silky texture while keeping the fat content lower than traditional heavy cream, making this version ideal for healthy eating.
5. Incorporate the Sweet Potatoes
Carefully add the cooked sweet potato cubes to the skillet. Mix gently to avoid breaking them apart. Simmer for an additional 2–3 minutes to meld the flavors.
6. Final Seasoning
Taste the stroganoff and adjust the seasoning if necessary. A dash of black pepper or fresh herbs can brighten the dish. Finish with a generous sprinkle of chopped parsley and chives for color and freshness.
🍽️ Suggested Sides
Pair this light stroganoff with:
- Brown rice for extra fiber
- Quinoa for a protein boost
- Steamed vegetables like broccoli or green beans
- A light green salad with lemon vinaigrette
✅ Why You’ll Love This Recipe
- Nutritious and Wholesome: A great source of lean protein, complex carbs, and essential nutrients.
- Creamy Without the Guilt: Ricotta cream offers the perfect balance of creaminess and lightness.
- Meal-Prep Friendly: Store leftovers in the fridge for up to 3 days.
- Naturally Gluten-Free: No flour or thickening agents needed.
🌟 Pro Tip
You can substitute the chicken with turkey breast, tofu, or mushrooms for a vegetarian twist. Adjust spices to your preference—nutmeg, thyme, or chili flakes are excellent additions depending on your taste.
🥄 Conclusion
This light chicken stroganoff with sweet potatoes is a smart and tasty way to reinvent a classic dish. It’s perfect for those seeking healthy comfort food that’s both satisfying and easy to make. Add it to your weekly meal rotation and enjoy a flavorful dish that supports your wellness goals.
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