Spiced Ground Chicken Recipe With Caramelized Shallot Mashed Sweet Potatoes (High Fiber, High Protein) by Donna John

Do you know how some recipes just look healthy? This recipe looked that way to me. This high-protein and high-fiber recipe was originally made with tofu. While I don't have anything against tofu, I thought the recipe would be even more delicious made with ground chicken. This spiced ground chicken recipe with caramelized shallot mashed sweet potatoes is packed full of warm spices and tastes like fall. This recipe needs to be enjoyed during the holiday season, though it will be in my dinner rotation year-round.

Spiced ground chicken is spooned onto creamy sweet potatoes that are laced with caramelized shallots, roasted garlic, sweet apple butter and Chinese five spice powder. The combination is a flavor explosion in your mouth! Not to mention the health benefits of fiber, the health benefits of protein, the health benefits of sweet potatoes and the health benefits of spices.

Serve the chicken and mashed sweet potatoes for dinner as a complete meal, or add your favorite side dishes. If you make this healthy recipe around Thanksgiving, use ground turkey!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

Mashed Sweet Potatoes

• 3 medium sweet potatoes, cut in half lengthwise
• 1 bulb garlic
• 1/2 teaspoon dried thyme
• 3 large shallots, cut in half lengthwise
• 2 tablespoons apple butter 
• 1/2 teaspoon five spice powder

Spiced Chicken

• 1 pound ground chicken
• 1 tablespoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 1/2 teaspoon allspice
• 2 tablespoons nutritional yeast
• 2 teaspoons light brown sugar
• 2 tablespoons low-sodium soy sauce or tamari
• 1/2 lime, juiced
• 1/4 cup fresh cilantro, chopped

Here's how to make it:

1. Cut the top off of the head of garlic to expose the cloves. Put it on a piece of aluminum foil, drizzle the top with olive oil and season with salt and black pepper. Wrap it up tightly.
   
2. Put the sweet potatoes and shallots onto a parchment paper-lined baking sheet, cut side up. Drizzle with olive oil, sprinkle with the thyme and season with salt and pepper. Flip the potatoes and shallots over.
   
3. Put the wrapped garlic head onto the baking sheet.
   
4. Bake in a preheated 425-degree F oven for 30 to 35 minutes, or until the potatoes are tender. (If the shallots start to get too dark before the potatoes are done, remove them from the baking sheet.)
   
5. Use a spoon to remove the flesh from the potatoes and put it into a food processor. Add the shallots and flesh from the roasted garlic. (Squeeze the cloves and the flesh will come out easily.) Add the apple butter and five spice powder. Season with salt and pepper.
   
6. Process until smooth. (If you don't have a food processor, you could do this in a blender or with an electric mixer.) Taste and adjust seasonings.
   
7. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, allspice, nutritional yeast and brown sugar.
   
8. Put the ground chicken into a hot skillet. Add the seasoning blend.
   
9. Cook, breaking up the chicken as you stir, until chicken is cooked through.
   
10. Stir in the lime juice, soy sauce and cilantro. Add more salt and pepper, if needed. (For a gluten-free dinner, use tamari instead of soy sauce.)
    
11. To serve, spoon some mashed potatoes onto a plate or into a bowl. Top with the spiced chicken. Garnish with lime wedges and more cilantro, if desired. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
    

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