Butter Chicken & Sweet Potato with Spinach & Rice

Butter Chicken & Sweet Potato

with Spinach & Rice

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

We’re putting a unique spin on classic butter chicken—a beloved Indian curry featuring chicken cooked in a rich, spiced tomato sauce—by adding sweet potato and spinach to our sauce. A bed of fluffy white rice is the perfect accompaniment to soak up all of the delicious saucy bites.
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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Butter Chicken & Sweet Potato with Spinach & Rice
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Long Grain White Rice
  • 2 Scallions
  • ½ lb Sweet Potato
  • 3 oz Baby Spinach
  • 2 Tbsps Tomato Achaar
  • 1 oz Butter
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Small dice the sweet potato. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

Cook the rice
2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the chicken & sauce
3 Cook the chicken & sauce

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced sweet potato. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomato paste, tomato achaar, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. 

Finish & serve your dish
4 Finish & serve your dish

To the pan of cooked chicken and sauce, add the spinach, butter, and mascarpone. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted and the butter is melted and thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Small dice the sweet potato. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the rice
Cook the chicken & sauce
3 Cook the chicken & sauce

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced sweet potato. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomato paste, tomato achaar, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. 

4 Finish & serve your dish

To the pan of cooked chicken and sauce, add the spinach, butter, and mascarpone. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted and the butter is melted and thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy! 

Finish & serve your dish
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