Energy-Boosting Sweet Potato and Chicken Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A balanced, nutrient-dense stew featuring tender chicken and sweet potatoes in savory broth to support sustained energy and cardiovascular health. This American-inspired Whole30 recipe, ready in about 50 minutes, pairs chicken thighs, sweet potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, boneless skinless, cut into 1-inch cubes chicken thighs
• 2 medium, peeled and diced into 1/2-inch cubes (2 cups) sweet potatoes
• 1 large, diced (1 cup) onion
• 2 medium, diced (1 cup) carrots
• 3 cloves, minced garlic
• 4 cups, low-sodium Whole30 compliant chicken stock
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering. Add chicken cubes and cook for 5-6 minutes, stirring occasionally, until golden brown on all sides.
2. Step 2: Add diced onion, carrots, and minced garlic to the pot. Sauté for 3-4 minutes until onions are translucent and garlic is fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in diced sweet potatoes, chicken stock, dried thyme, sea salt, and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until sweet potatoes are fork-tender and flavors meld.