Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Smoky turkey and sweet potato skillet
A mild, smoky skillet with turkey, sweet potato and a yoghurt finish.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the sweet potato is tender in 15 to 18 minutes at this dice
- Photograph the finished skillet
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 440 kcal
- per serving
- Protein
- 34 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Warm the oil in a large frying pan, one with a lid, over medium heat. Add the onion and cook for 4 to 5 minutes, until soft.
Add the turkey and cook for about 5 minutes, breaking it apart with a spoon, until it has lost its pink colour.
Stir in the cumin and paprika for 30 seconds, then add the sweet potato, red pepper and stock.
Cover and simmer for 15 to 18 minutes, stirring now and then, until the sweet potato is tender and the turkey cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Divide between two bowls and spoon the yoghurt over.
The useful detail
Small, evenly cut sweet potato pieces cook without drying out the turkey. Cut them much larger and the mince is dry by the time they are soft.
Make it work for you
One serving is Half the pan, with 40 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Potato instead of sweet potato
Less sweet, and it holds its shape a little better.
Per serving: about 10 kcal less, about 1 g more protein, about the same fat.
Chicken mince instead of turkey
Much the same, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g less protein, about the same fat.
2% Greek yoghurt to serve
Thicker, so it sits on top rather than running into the pan.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A one-pan dinner where the turkey carries the protein and the sweet potato most of the energy. The spices are for flavour and add nothing measurable.
| Energy | 440 kcal |
|---|---|
| Protein | 34 g |
| Fat | 18 g |
| of which saturates | 4 g |
| Carbohydrate | 36 g |
| of which sugars | 13 g |
| Fibre | 6 g |
| Sodium | 500 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| turkey mince | 300 g | FDC 172850Turkey, ground, 93% lean, 7% fat, raw | 450 kcal | 56.2 g |
| ground cumin | 1 g | FDC 170923Spices, cumin seedFoodData Central records cumin seed; ground cumin is the same seed, milled. | 4 kcal | 0.2 g |
| smoked paprika | 1 g | FDC 171329Spices, paprikaCalculated with FoodData Central's paprika record, which does not separate smoked paprika from sweet. | 3 kcal | 0.2 g |
| sweet potatoes | 250 g | FDC 168482Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) | 215 kcal | 3.9 g |
| red pepper | 150 g | FDC 170108Peppers, sweet, red, raw | 39 kcal | 1.5 g |
| chicken stock | 160 g | FDC 174536Soup, chicken broth, ready-to-serve | 9 kcal | 1.0 g |
| plain yoghurt | 80 g | FDC 170886Yogurt, plain, low fat | 50 kcal | 4.2 g |
| Whole recipe | Divided by 2 | 875 kcal | 67.8 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality. Freeze it before the yoghurt goes on; yoghurt separates when thawed.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving