Lunch: Sweet Potato and Spinach Chicken Tacos

Sweet Potato and Spinach Chicken Tacos, October 2015

This recipe includes superfoods such as:

Spinach

Health benefits of Sweet Potato and Spinach Chicken Tacos

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 1/2 Tbsp olive oil
1 cloves garlic, minced
24 oz fresh baby spinach
1 large (8-oz) sweet potato, peeled and diced
1/4 tsp cumin
1/4 tsp ground black pepper
4 Tbsp water
1 cup cooked chicken, shredded
4 (6-inch) corn tortillas, heated
4 tsp light sour cream
1/2 cup pico de gallo (purchased)

Instructions

In a large nonstick pan, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the spinach and sauté for 3 to 4 minutes.
Add the sweet potato, cumin, black pepper, and water to the pan. Sauté for 2 minutes. Cover, reduce the heat to low, and cook for 8 minutes. 
Add the chicken to the pan and mix to incorporate. Heat for 2 minutes.
Fill each tortilla with 1/4 of the chicken and sweet potato mixture. Top with 1 tsp of sour cream and 2 Tbsp of pico de gallo. 
Dietitian’s Tip: For the chicken, use leftover cooked chicken or purchase a cooked, rotisserie chicken. Pico de gallo, a fresh salsa, is found in most grocery stores in the refrigerated area of the deli or produce section and adds a lot of flavor and crunch to this recipe.
MAKE IT GLUTEN-FREE: Confirm that all ingredients are gluten-free and this dish can be gluten-free.
Choices: 1 1/2 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein, 1/2 Fat

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