Chicken and Vegetable Tikka Masala

This dish is full of flavor and fragrant with spices...my husband and I love it, but I must admit, it's not a huge hit with the kids. It's definitely worth a try, though!

Chicken and Vegetable Tikka Masala

2 boneless, skinless chicken breasts cut into bite sized cubes
3 sweet potatoes, peeled and cut into cubes
2 Tablespoons olive oil
4 cups chopped spinach or greens, such as Swiss chard or kale
1/2 onion diced
1 tablespoon fresh ginger, grated
3 cloves garlic minced
1 15 ounce can diced tomatoes
1 cup plain, non-fat Greek yogurt
1 Tablespoon cumin
1 Tablespoon garam masala
1 teaspoon tumeric
1/2 Tablespoon chili powder
salt and pepper

Preheat oven to 400°. Place sweet potatoes on baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper. Roast for 20 minutes and let rest.

Heat remaining tablespoon of olive oil in a large skillet or dutch oven over medium heat. Add diced onions and saute for 5 minutes. Stir in ginger and garlic and saute another 3 minutes. Add cumin, garam masala, turmeric and chili powder, stirring for 2 minutes. Stir in diced tomatoes (with juices), Greek yogurt and chicken. Let simmer, stirring often, over medium heat for 10 minutes. Stir in spinach until wilted and the chicken is cooked through (about another 5 minutes). Add sweet potatoes and stir all together. Season with kosher salt and pepper, to taste. Serve over brown rice.

Adapted from here