1. Prep the ingredients by dicing the sweet potatoes and bell pepper, chopping the onion, mincing the garlic, and patting the chicken dry and seasoning with salt and pepper.

2. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side until cooked through, then remove and set aside.

3. Add remaining oil to the skillet and cook the sweet potatoes for 8–10 minutes, stirring occasionally, until tender and lightly caramelized.

4. Stir in onion, garlic, and bell pepper and cook for 3–4 minutes until fragrant and softened, then sprinkle smoked paprika and cumin over the vegetables.

5. Return the chicken to the skillet and add the spinach, stirring until the greens wilt and everything is heated through. Adjust seasoning with salt and pepper.

6. Garnish with fresh parsley and serve directly from the skillet or with a side salad or grains if desired.