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Chicken Kale & Sweet Potato Skillet

This healthy, hearty dinner can be on the table in just 30 minutes! The ingredients in this dish are loaded with antioxidants, vitamins, minerals and fiber. This is a one pot dinner so clean-up will be fast and easy! Perfect after a long day of work or a lazy weekend evening!


Makes 4 servings

Ready in 30 minutes

Ingredients

1 1/2 tablespoons olive oil 

1 pound boneless, skinless chicken breasts, cubed in 1/2-inch pieces cubed in 1/2-inch pieces 

Salt and pepper to taste

1/2 tablespoon Italian seasoning

 1/2 cup finely diced shallot

 2 cloves garlic, finely minced 

2 medium sweet potatoes peeled and small-diced, par cooked* 

Pinch of red pepper flakes (optional) 

1/2 cup low-sodium chicken broth, plus some extra

1 tablespoon balsamic vinegar

2 cups (about 4 ounces) stemmed and chopped kale

1 tablespoon fresh sage, chopped

1 tablespoon fresh thyme


Directions

  • In a large, nonstick skillet, heat the olive oil over medium heat until hot.

  • Season the chicken pieces with salt, pepper and Italian seasoning - toss so all pieces are evenly coated. Add to the skillet in a single layer. Let them cook a without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 3-4 minutes.

  • Remove the chicken from the skillet to a plate, keeping as much liquid in the skillet as possible, and return the skillet to medium heat.

  • Add a drizzle of olive oil if the skillet is dry. Add the shallots, cook for 2 minutes then add the garlic. Add the sweet potato, balsamic vinegar and broth. Give the mixture a good stir and bring to a gentle simmer. Cover with a lid and let cook. 

  • Cook for 10-12 minutes, stirring once or twice to make sure the sweet potatoes aren’t sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.

  • Add the chicken back to the skillet along with the kale. Stir and heat through until the kale is bright green and slightly wilted (if you like the kale more tender and cooked, add it to the skillet first without the chicken, cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through). Add in fresh herbs and cook for 1-2 minutes.

  • Season to taste with additional salt and pepper. Sprinkle goat cheese over the top and cover with the lid until melted or pop under a preheated oven broiler until golden and bubbly. Serve warm and enjoy!

Recipe Notes:


This recipe contains foods that are considered top allergens: Milk

Milk allergy: substitute goat cheese cheese with any type of dairy free cheese


This dish will last in the refrigerator up to 5 days - it will even be better the next day!


*Par cook sweet potatoes in a microwave safe bowl with about 2 inches of water, covered. Cook for about 4 minutes. Drain liquid.


Additional Ingredients that work well:

Spinach instead of kale

Winter squash instead of sweet potatoes

You can add some fresh apples or fennel to this

You can use rotisserie chicken to cut out some cooking time


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Caitlin Lewis MS, RD - owner

Dietitian, Culinary Nutritionist

Based out of Bluffton, SC, USA

Contact: Lewis.lowcountrynutrition@gmail.com