Coconut Sweet Potato Chicken

Ingredients:

• Cooked rice
• 1 medium sweet potato, peeled and diced into 1/4-inch pieces
• 1/2 cup thinly sliced scallions, or 1 small onion diced
• 3 garlic cloves, minced, or 2 tsp garlic powder
• 1 tablespoon minced fresh ginger or 1 tsp ground ginger
• 1 lb ground chicken or turkey
• 1 cup unsweetened, full-fat coconut milk
• 4 cups baby spinach (or as much as you want to use)
• Juice of one lime

Directions:

1. Cook the rice
2. In a large nonstick skillet, heat 1 tablespoon of oil over medium heat. Add the sweet potato, season with salt and pepper and stir to evenly coat in the oil. Cover and cook, stirring halfway through, until tender (~8 minutes, though this can vary). Remove from the pan.
3. Add another 1 tablespoon of oil, scallions/onions, garlic and ginger to the skillet and cook, stirring, until fragrant, 30 seconds. Add chicken, with some salt and pepper, and cook through, about 5 minutes.
4. Add coconut milk and cooked sweet potato. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in spinach until wilted, then turn off the heat. Stir in lime juice and season again with salt and pepper.
5. Serve over rice, with hot sauce

Notes:

• The sweet potatos should be in small pieces to ensure they cook relatively quickly.