Chicken and Apple Breakfast Skillet

Instructions

1. 1

   Scrub the sweet potato and wash the apple and spinach. Leave the skins on, core the apple, and cut the sweet potato and apple into 1 cm dice. Chop the onion and mince the garlic.

2. 2

   Heat 1 tablespoon olive oil in a large, deep 30 cm skillet over medium-high heat. Add the chicken and half the salt. Cook for 10–12 minutes, breaking it into small chunks, until lightly browned and cooked to 74°C/165°F in the thickest pieces. Transfer to a plate.

3. 3

   Reduce the heat to medium and add the remaining tablespoon of oil, the onion and sweet potato. Cook for 4 minutes, stirring occasionally. Add the water, cover and cook over medium-low heat for 8–10 minutes, until the sweet potato is almost tender.

4. 4

   Uncover and add the apple, thyme, black pepper and remaining salt. Cook over medium heat for 5–7 minutes, stirring occasionally, until excess water has evaporated and the apple and sweet potato are tender but hold their shape. Stir in the garlic and cook for 1 minute.

5. 5

   Return the chicken and its juices to the skillet. Add the spinach a handful at a time and stir for 2–3 minutes, until wilted and the chicken is hot throughout. Divide among four plates and serve immediately.