Indian-Spiced Chicken and Spinach Breakfast Hash

Dice the chicken thighs into 1/2-inch pieces and peel the sweet potato, cutting it into small, uniform 1/4-inch cubes to ensure they cook quickly.

Heat a non-stick skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until deeply browned and nearly cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.

In the same pan, add the sweet potato cubes. Cover and cook for 5-7 minutes, stirring once, until they are tender and starting to caramelize at the edges.

Stir in the diced onion and minced garlic. Sauté for 3 minutes until the onion is translucent and fragrant.

Return the chicken to the skillet, fold in the fresh spinach, and toss until the leaves are just wilted, about 1-2 minutes. The mixture should smell aromatic and savory.

Season generously with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.