Chicken, Kale & Sweet Potato Skillet
Chicken, Kale & Sweet Potato Skillet is a quick and easy dish to make when unsure what to cook. All you need is 20 minutes, and voila, you have an easy and delicious dinner or lunch. The best part is that it can be refrigerated for up to three days, making it a great meal plan dish.
Ingredients
- 8 1/16 Ozs Extra Lean Ground Chicken
- 1 Tsp Dried Chives
- ½ Tsp Garlic Powder
- ¼ Tsp Sea Salt Divided
- 1 Tbsp Coconut Oil
- 1 Sweet Potato (Medium, peeled and diced)
- 1 Cup Kale Leaves (finely chopped)
Instructions
- Heat a skillet or pan over medium heat. Add the chicken to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, season with the chives, garlic powder, and half of the salt. Transfer to a bowl and set aside.
- Add the coconut oil to the pan. Add the sweet potatoes and cook for eight to 10 minutes,stirring often, until the sweet potatoes are tender and browned.
- Add the kale and the cooked chicken to the pan with the sweet potatoes and continue to cook for one to two minutes until the kale has wilted and the chicken has warmed through. Season with the remaining salt.
- Divide between plates and enjoy!
Notes
Serving Size
One serving is approximately equal to two cups.
More Flavor
Add other dried herbs and spices to taste.
No Chicken
Use turkey or pork instead.
No Coconut Oil
Use avocado oil or extra virgin olive oil instead.
No Chives
Use another dried herb instead.
Sweet Potato
One medium sweet potato is approximately equal to two cups diced.
