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Chicken and Sweet Potato Recipe

This savory chicken and sweet potato recipe is packed with kale, veggies and protein. It’s perfectly seasoned with garlic, salt, black pepper and red chili pepper flakes for a little kick. Get dinner on the table in just 30 minutes, using one skillet. Perfect for a busy weeknight!
Course Main Course
Cuisine American
Keyword Chicken, gluten-free, paleo, sweet potato, whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 354kcal

Ingredients

  • 6 bacon strips chopped (You can use any type of bacon, but I recommend using a sugar-free, nitrate-free, and nitrite-free version.)
  • cups free-range organic breast chicken diced
  • salt and black pepper
  • 1 teaspoon garlic minced
  • 2 cups sweet potatoes peeled and diced
  • ¾ cup organic chicken stock
  • 4 cups kale chopped
  • ½ teaspoon chili peppers flakes

Instructions

  • On a plastic cutting board, cut the chicken into small pieces, and season with salt, pepper, and red chili flakes.
  • In a skillet over medium heat, add the bacon, and cook for 5 minutes.
  • Add the chicken to the skillet.
  • Cook for about 7 minutes or until it is cooked through.
  • Don’t forget to stir well. Remove the chicken and bacon from the skillet, and set aside.
  • In the same skillet, add the garlic, sweet potatoes, and chicken broth.
  • Cook for 7 minutes or until the sweet potatoes are cooked. It will depend on the size of the sweet potato pieces.
  • Turn the heat to low, and add the kale, stirring until wilted.
  • Season to taste with salt, pepper, and chili peppers flakes.
  • Return the chicken and bacon to the skillet, and stir well until combined. It will take only 1 minute.
  • Serve immediately.

Video

Notes

  • Do you like one-pan meals just like this one? I have a list of delicious one-pan meals here for you.
  • Cut chicken into small, even pieces so it cooks uniformly.
  • Remove meats from the skillet while sautéing veggies. 
  • You can boil sweet potatoes separately while cooking bacon and chicken if you'd like to get dinner on the table even faster!
  • Do not remove the bacon grease from the skillet. It will help the chicken brown and add flavour.
  • Feel free to use alternate spices and vegetables in this recipe.
  • Use low sodium chicken broth if you're worried about sodium.
  • To store: Store leftover sweet potato chicken kale skillet in the fridge for up to 4 days.
  • To reheat: Reheat the leftovers in the microwave until warmed through.
  • To freeze: Freeze leftovers in a freezer-safe bag or container for up to 3 months.

Nutrition

Serving: 1/4 | Calories: 354kcal | Carbohydrates: 24g | Protein: 39g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 711mg | Potassium: 1127mg | Fiber: 6g | Sugar: 7g