Savory Shredded Chicken with Smoky Paprika and Sweet Potato Mash

Start by seasoning 1 pound of boneless, skinless chicken thighs with 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and salt and pepper to taste.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken thighs to the skillet and sear them for about 5 minutes on each side until golden brown.

Pour in 1/4 cup of low-sodium chicken broth and 1 tablespoon of maple syrup, then cover the skillet and reduce the heat to low.

Let the chicken simmer for 15 minutes until fully cooked and tender. While the chicken is cooking, peel and chop 2 medium sweet potatoes into cubes.

Boil them in a pot of salted water for about 15 minutes or until fork-tender. Drain the sweet potatoes and return them to the pot.

Mash the sweet potatoes with 2 tablespoons of butter, 1/4 teaspoon of cinnamon, and salt to taste until creamy.

Once the chicken is done, remove it from the skillet and shred it using two forks. Return the shredded chicken to the skillet, mixing it with the remaining sauce.

Serve the smoky shredded chicken over a generous scoop of sweet potato mash, garnished with fresh parsley if desired.