healthy tikka masala with greens + sweet potatoes

I love when I make something up for dinner that turns out AMAZING! Amazing and healthy, is even better! I feel like doing a little dance about it and if I could, it would look a little something like this (this is my most favorite video ever right now). Anyway, about this heavenly meal . . . I love me some Indian food but dang! - it is not healthy at all. Butter and cream abound in Indian food and while it's very tasty, it doesn't work with my health goals. So, the other day I decided to "healthify" one of my favorite meals - tikka masala. Now, I've posted a recipe before on this blog about tikka masala (and it's good) but I doubt I will ever make that recipe again now that I have this one! It's amazing! Greek yogurt makes it creamy, it has lots of flavor from the spices and it has extra veggies that kick it up a knock. I will be making this one over and over again.

2 boneless, skinless chicken breasts, cubed
1 pound sweet potatoes, peeled and cut into large chunks
2 Tablespoons olive oil, divided
4 cups roughly chopped greens, such as Swiss chard, mustard greens or kale (I used red + rainbow Swiss chard)
1/2 onion, sliced
1 Tablespoon fresh ginger, grated
3 cloves garlic, smashed
1 (15 ounce) can diced tomatoes
1/2 cup plain, non-fat Greek yogurt (I only buy Fage, cause it's the best)
1 Tablespoon cumin
1 Tablespoon garam masala
1 teaspoon turmeric
1/2 Tablespoon chili powder
kosher salt and pepper, to taste
steamed brown rice, for serving
chopped cilantro, for serving (I didn't have any for the picture)

Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and drizzle with 1 Tablespoon of olive oil and season with kosher salt and pepper. Stir to coat evenly. Roast in oven for 20 minutes until tender. Remove from oven and set aside (this can be done while making the rest of the meal).

Heat remaining tablespoon of olive oil in a large skillet or dutch oven over medium high heat. Add sliced onions and saute for 5 minutes. Stir in ginger and garlic and saute another 3 minutes. Add cumin, garam masala, turmeric and chili powder, stirring for 2 minutes until you can really start to smell the heavenly aroma. Stir in diced tomatoes (with juices), Greek yogurt and chicken. Let simmer, stirring often, over medium heat for 10 minutes. Stir in greens until wilted and the chicken is cooked through (about another 5 minutes). Add sweet potatoes and stir all together. Season with kosher salt and pepper, to taste. Serve over brown rice and garnish with chopped cilantro.

Note: you could easily making this vegetarian by omitting the chicken and replacing it with extra sweet potatoes, tofu, portabella mushrooms or even artichoke hearts.

Adapted from here.