Recipe: Chicken Sweet Potato Kale Skillet

Ingredients

1 tablespoon extra-virgin olive oil
2 medium sweet potatoes, scrubbed, peeled, and cut into ½-inch dice
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large bunch kale, stemmed and roughly chopped (about 8 cups)
1 tablespoon minced garlic (about 3 cloves)
2 chicken breasts cooked and shredded or diced (about 2¼ pounds raw chicken or 3 cups cooked)
1½ tablespoons balsamic vinegar
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme or rosemary
¼ cup dried cranberries or fresh pomegranate seeds
4 ounces goat cheese

as needed prepared brown and wild rice blend, brown rice, quinoa, or cauliflower rice

Heat olive oil in a large skillet over medium-high heat.
Add sweet potatoes, salt, and pepper, cooking until they start to soften and turn golden.
Stir in kale gradually until wilted, then cook until tender.
Add minced garlic and cook for an additional minute.
Stir in the chicken, balsamic vinegar, sage, thyme, and cranberries.
Crumble half of the goat cheese over the mixture, stir to melt, and adjust seasonings.
Sprinkle remaining goat cheese on top and serve hot over rice.

Servings

Calories

509

Total fat

16g

Total carbohydrates

35g

Total protein

59g

Sodium

20mg

Cholesterol

148mg