Savory Shredded Chicken with Smoky Paprika and Sweet Potato Mash

Start by preheating your oven to 400°F. Next, peel and chop 2 medium sweet potatoes into 1-inch cubes.

Toss the sweet potato cubes in a bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Spread the sweet potatoes on a baking sheet and roast them in the oven for 25-30 minutes, or until they are tender and slightly caramelized.

While the sweet potatoes are roasting, season 1 pound of boneless, skinless chicken thighs with 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the seasoned chicken thighs to the skillet and sear them for 4-5 minutes on each side until they are golden brown.

After searing, add 1 cup of low-sodium chicken broth to the skillet, cover it, and reduce the heat to low.

Let the chicken simmer for 20 minutes, or until fully cooked and tender. Once the chicken is cooked, remove it from the skillet and shred it using two forks.

Return the shredded chicken to the skillet, stirring it into the broth to absorb the flavors. By now, the sweet potatoes should be done roasting.

Transfer the roasted sweet potatoes to a bowl and mash them with a fork or potato masher, adding a pinch of salt and a drizzle of olive oil for creaminess.

To serve, place a generous scoop of the sweet potato mash on a plate, top it with the smoky shredded chicken, and garnish with fresh parsley if desired.

Enjoy your flavorful and budget-friendly meal!