Turmeric Chicken & Sweet Potato Hash

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chicken thighs, sweet potato and zucchini crisped in coconut oil with fresh turmeric root and garlic. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 24 minutes, pairs boneless chicken thighs, sweet potato, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, 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.

Prep: 12 min Cook: 12 min Serves 1 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat coconut oil in a non-stick skillet over medium heat until shimmering. Add sweet potato and zucchini, then season with 1/4 tsp sea salt. Sauté for 8 minutes, stirring occasionally, until potatoes are fork-tender and edges are slightly crispy.
  2. Step 2: Push vegetables to the edges of the skillet, add chicken cubes and 1/2 tsp grated turmeric. Cook for 4 minutes, stirring occasionally, until chicken is no longer pink and golden brown.
  3. Step 3: Add minced garlic and cook for 1 minute more until fragrant, then stir all ingredients together until evenly distributed and heated through.
  4. Step 4: Remove from heat, sprinkle with fresh cilantro, and serve immediately while hot.

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