[PROTEIN DOUBLE CHICKEN CUTLETS] GLP-1 Friendly Tomato Curry Simmered Chicken & Spinach with Roasted Potato & Onion Jumble

• Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Dice sweet potato into 1/2-inch pieces. Halve, peel, and cut onion into 1/2-inch-thick wedges. Roughly chop cilantro.

• Meanwhile, pat chicken* dry with paper towels; season all over with half the curry powder (you'll use the rest in the next step), salt, and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear until golden brown, 2 minutes per side (the chicken will finish cooking in next step.)

• Transfer chicken to a plate.

• Add tomato paste and remaining curry powder to pan used for chicken over medium-high heat. Cook, stirring constantly, until fragrant, 30-60 seconds.

• Stir in spinach, stock concentrate, sour cream, and ½ cup water (1 cup for 4 servings). Bring to a boil, then reduce heat to low.

• Add seared chicken to pan. Cover and simmer until chicken is cooked through, 4-6 minutes.

• Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear until golden brown, 2 minutes per side. Transfer chicken to a plate. (Chicken will finish cooking in next step.)

• Meanwhile, in a small bowl, combine yogurt, half the cilantro, salt, and pepper. Add water 1 teaspoon at a time until mixture reaches drizzling consistency.

Add seared chicken to curry sauce. Cover and simmer until chicken is cooked through, 4-6 minutes.

Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if necessary.