Ground Chicken and Spinach Sloppy Joes

Written by Sarah Gardner
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These ground chicken and spinach sloppy joes are my weeknight fix for when I want the whole nostalgic, saucy, "two-napkins-minimum" vibe without feeling like I ate a brick. We keep the classic sweet-tangy sloppy joe flavor, but lighten it up with lean ground chicken, a pile of spinach that melts right in, and a sauce built from tomato paste plus crushed tomatoes (so it tastes slow-simmered even when it isn't). The secret is letting the chicken brown a little before you add the sauce, then finishing with a splash of apple cider vinegar and a pinch of smoked paprika for that burger-stand depth. If you're hunting for a healthy sloppy joe recipe that still hits the comfort-food button hard, this one is it: hearty, high-protein, and legitimately weeknight-easy.

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Ground Chicken and Spinach Sloppy Joes (Saucy, Lighter, Still Messy)

A homemade sloppy joe recipe healthy enough for weeknights: browned ground chicken simmered in a sweet-tangy tomato sauce with wilted spinach, served on toasted buns.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4

Equipment

  • Large skillet 12-inch nonstick or stainless steel works great; a Dutch oven is also fine if you want extra simmering room
  • Wooden Spoon or Spatula use something sturdy for breaking up the chicken and scraping browned bits; a potato masher also works for quick crumbling
  • Chef’s Knife for quick, even dicing; a serrated knife is handy for slicing buns
  • Cutting board any size; if you're sensitive to onion smell, use a plastic board that can go in the dishwasher
  • measuring spoon and measuring cup eyeballing is fine once you know your preferred sweetness and tang, but measuring helps the first time
  • toaster or sheet pan toasting buns keeps them from going soggy; if you do not have a toaster, broil on a sheet pan

Ingredients
  

For the ground chicken and spinach sloppy joe filling

  • 1 tablespoon olive oil or use avocado oil
  • 1 yellow onion small dice; swap with red onion for extra bite
  • 1 green bell pepper small dice; red bell pepper is sweeter if that's your thing
  • 3 clove garlic minced; or use 1 teaspoon garlic powder in a pinch
  • 1 pound ground chicken lean is great, but not ultra-lean; if it is very lean, add an extra teaspoon of oil
  • 1 1/2 teaspoon kosher salt start here, then adjust at the end depending on your tomatoes and buns
  • 1/2 teaspoon black pepper freshly ground if possible
  • 2 tablespoon tomato paste this is the "make it taste slow-cooked" ingredient
  • 1 cup crushed tomato or use tomato sauce; crushed tomato gives a slightly thicker, more homemade texture
  • 2 tablespoon ketchup use a no-sugar-added ketchup if you want it extra clean eating sloppy joes style
  • 1 1/2 tablespoon apple cider vinegar this brightens the sauce; white vinegar works but is sharper
  • 1 tablespoon worcestershire sauce for depth; use tamari plus a pinch of brown sugar if you need a substitute
  • 1 tablespoon maple syrup or use honey; you can reduce to 2 teaspoon for a less-sweet sauce
  • 1 teaspoon smoked paprika regular paprika works, but smoked makes it taste grill-adjacent
  • 1 teaspoon chili powder adds warmth more than heat; increase if you like a bolder bite
  • 1/4 teaspoon red pepper flake optional, for a gentle kick
  • 4 cup baby spinach packed; or use chopped mature spinach with stems removed
  • 1/4 cup water use to loosen sauce if it thickens too much while simmering

For serving

  • 4 whole wheat bun brioche is delicious but less "healthy sloppy joe recipe" vibes; toasted sourdough also works
  • 1 teaspoon olive oil optional, for brushing buns before toasting

Optional toppings (pick your chaos)

  • 1/2 cup dill pickle chopped or sliced; adds crunch and acidity
  • 1/2 cup red cabbage thinly sliced; makes it feel like a slaw-topped sandwich
  • 1/2 cup sharp cheddar shredded; optional but very convincing if you're trying to win over skeptics
  • 1/4 cup plain greek yogurt a tangy stand-in for mayo; add a pinch of salt and lemon if you want it saucier
  • 2 tablespoon green onion thinly sliced for freshness

Instructions
 

Prep

  1. Dice the yellow onion and green bell pepper into small, even pieces so they soften quickly and disappear into the sauce. Mince the garlic. If your spinach is not baby spinach, roughly chop it so you do not end up pulling long strands out of your sandwich mid-bite.
  2. Set buns aside for toasting later. (Toasting is not optional if you hate soggy buns. It's the difference between "sloppy" and "sad".)

Brown the chicken and build the sauce

  1. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil, then add the onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables look glossy and slightly softened.
  2. Add the garlic and cook for 30 seconds, just until fragrant. Slide the vegetables to the edges of the skillet to make a space in the center.
  3. Add the ground chicken to the center and press it into a thin layer. Sprinkle with kosher salt and black pepper. Let it cook undisturbed for 3 minutes so it actually browns (this is where flavor happens). Then break it up with a wooden spoon and cook for 4 minutes, stirring, until no longer pink.
  4. Add the tomato paste and stir it into the chicken and vegetables. Cook for 1 minute, scraping the bottom of the pan; you want the paste to darken slightly and cling to the meat.
  5. Pour in the crushed tomato, ketchup, apple cider vinegar, worcestershire sauce, and maple syrup. Stir in smoked paprika, chili powder, and red pepper flake if using. Reduce heat to medium and simmer for 10 minutes, stirring every couple of minutes, until thick and glossy. If the sauce gets too thick before the 10 minutes are up, add water 1 tablespoon at a time.

Finish with spinach and toast the buns

  1. Add the baby spinach in two big handfuls, stirring after each addition. Cook for 2 minutes until it wilts down and turns dark green. Taste and adjust: more salt for savoriness, more vinegar for tang, or a tiny drizzle of maple syrup if your tomatoes are very acidic.
  2. Toast the whole wheat buns. If using a toaster, toast until the edges are crisp. If using a sheet pan, brush lightly with olive oil and broil for 1 minute until golden (watch closely).
  3. Pile the filling onto the bottom bun, add toppings if you want, then cap it. Let it sit for 1 minute before eating so the sauce settles into the meat instead of sliding right out the back.

How to store (because leftovers are the point)

  1. Cool leftover filling, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water until hot and saucy again. Keep buns separate and toast fresh.

Pairings

If you're serving these as an easy weeknight dinner, think crisp, crunchy sides that can keep up with the saucy sandwich.

Classic, Healthy-ish Sides

  • Oven Fries: cut russet or sweet potato into wedges, toss with olive oil, salt, and smoked paprika, and roast until crisp. The slight sweetness plays really well with the tangy sloppy joe sauce.
  • Crunchy Slaw: shredded cabbage with a squeeze of lemon, a little olive oil, and salt. It's bright, it's cold, and it gives your mouth a break between bites.
  • Pickle Plate: dill pickles, pickled jalapeno slices, and quick-pickled red onion. The vinegar bite makes the whole sandwich taste more alive.

Veg-forward Pairings (my favorite with a healthy sloppy joe recipe)

  • Roasted Broccoli or Broccolini: roast hot and fast until the edges char. That little bitterness is perfect with the sauce.
  • Cucumber-Tomato Salad: cucumber, tomato, red onion, olive oil, vinegar, and oregano. It tastes like summer and takes about 5 minutes.
  • Air-fryer Green Beans: blistered and salty. You want something you can eat with your fingers while the other hand holds the sandwich.

If You're Feeding Kids or Skeptics

  • Simple Fruit: apple slices, grapes, or orange wedges help balance the savory-sweet filling.
  • "Dip" Veggies: baby carrots, bell pepper strips, and a quick greek yogurt ranch (greek yogurt, lemon, garlic powder, dill, salt).

Drink Ideas

  • Sparkling Water With Lime: cuts richness, keeps things light.
  • Light Beer or Pilsner: crisp, refreshing, and it can handle vinegar-forward sauces.
  • Iced Tea: unsweetened or lightly sweetened, especially if you went a little spicy with the red pepper flake.

And if you're planning a casual game-day spread, this filling also works as a topping for baked potatoes or spooned over roasted sweet potatoes. That's one of my favorite sloppy joe ideas when I want the same flavor without a bun.

FAQs

What type of chicken is best for these sloppy joes (breast, thigh, or a mix)?

Ground chicken made from a mix of breast and thigh is the sweet spot: still lean, but not dry. If your ground chicken is very breast-heavy and extra lean, add a little more olive oil and do not skip the browning step. The small amount of fat helps the sauce taste rich.

Does this count as a "healthy sloppy joe recipe" if it has ketchup and maple syrup?

Yes, because the amounts are modest and you control them. This is a homemade sloppy joe recipe healthy in the sense that it is built from lean protein, vegetables (onion, pepper, spinach), and a sauce you can adjust. If you want it even lighter, use no-sugar-added ketchup and reduce the maple syrup to 2 teaspoon.

Can I make this a clean eating sloppy joes situation without losing flavor?

Totally. Use no-sugar-added ketchup, choose crushed tomatoes with no added salt, and swap maple syrup for 1 to 2 teaspoon date syrup or just skip it and add 1/4 teaspoon more smoked paprika to round things out. The vinegar and worcestershire keep it tasting bold even with less sweetness.

How do I keep sloppy joes from getting watery, especially with spinach?

Two tips: (1) simmer the sauce uncovered so water evaporates and the flavor concentrates, and (2) add the spinach at the end so it wilts quickly without dumping a lot of liquid into the pan. If it still seems loose, simmer 2 more minutes; if it gets too thick, loosen with a splash of water.

Can I freeze the filling for easy healthy sloppy joes later?

Yes. Cool the filling completely, then freeze in a zip-top bag or airtight container for up to 3 months. Thaw overnight in the fridge, reheat in a skillet with a splash of water, and toast the buns fresh. This is one of those healthier sloppy joes that actually reheats like a dream because the sauce protects the meat from drying out.

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