Chicken Artichoke & Spinach Loaded Sweet Potatoes

HomeClinics & ProgramsELLICSR KitchenChicken Artichoke & Spinach Loaded Sweet Potatoes

Skill Level	Intermediate

Preparation Time	15 minutes	Total Time	65 minutes
Servings	3	Cost Per Serving	$3.83

1	Chicken Breast, butterflied (cut in half across the middle)
3	Medium Sweet Potatoes
8	Garlic Cloves
3 cups	Spinach or Baby Kale
1 cup	Artichoke Hearts (if canned, drain well), sliced
1 tbsp	Oregano
3	Lemon Slices
1/4 cup	Fresh Basil (any fresh herbs)
1/4 cup	Parmesan Grated
1 1/2 tbsp	Extra Virgin Olive Oil
1/4 tsp	Sea Salt and Freshly Ground Black Pepper

Preheat the oven to 375 degrees F
Place sweet potatoes and garlic cloves on a baking tray lined with parchment paper and bake in the oven for about 45 minutes, or until the sweet potatoes are soft to the touch.
Season the chicken breast with a pinch of salt and pepper, oregano and 1 tbsp of olive oil. Rub the seasoning all over the chicken.
In a medium sauté pan over medium high heat, add the chicken breast. Cook about 3 to 4 minutes per side. To check if it’s cooked all the way through, you can measure the internal temperature which should read at least 165 degrees F, or slice into the thickest part of the chicken breast, it should be white and no trace of pink juices.
Remove the chicken breast from the pan, add the artichokes, spinach and lemon slices, cover with a lid and cook for 3 minutes.
Flatten the sweet potatoes onto a baking sheet lined with parchment. Squeeze the roasted garlic over top. Also top with sliced chicken, spinach and artichokes, and a light grating of cheese and some torn basil leaves. Place back in the oven for 5 minutes to finish.

PDF Image of nutrition facts table for Chicken Artichoke Spinach Loaded Sweet Potatoes recipe

Processed meat such as hot dogs, cold cuts and bacon often contain nitrates which produce chemicals that can damage the lining of the intestines. This damage increases colorectal cancer risk. For this reason, it is best to avoid these foods.
Eating lots of red meat such as beef, pork and lamb also increases colorectal cancer risk. If you do eat red meat, limit this to 18 ounces or less a week. A 3 ounce serving of meat is the size of a deck of cards.
Garlic contains allyl sulfur compounds that destroy cancer cells and can help the body detoxify from chemicals that can cause cancer. Regularly eating garlic as part of a healthy diet may help lower colorectal cancer risk. The World Health Organization (WHO) recommends that for good health, adults get 2 to 5 grams of fresh garlic (roughly one clove) each day.