Ughhhh I’ve been so bad about blogging lately! So sorry everyone! I’m back on the weekly blogging train. I really want to have a place where people can go when they are meal planning and or want a quick 30 minute option for their family dinner.
This chicken/Sweet Potato Kale Skillet is excellent. It’s so healthy, beautiful, and pretty easy to make. It’s low carb, and good for an easy meal in! Let me know if you make it! Happy Fall!
Cheesy Chicken Sweet Potato & Kale Skillet
Print RecipeIngredients
- 1 tablespoon olive oil
- 1 to 1 1/2 lbs ground chicken
- Salt and pepper
- 1/2 cup finely diced shallot or other onion (like red or yellow)
- 1 medium red bell pepper, seeded, stemmed and diced
- 2 cloves garlic, finely minced
- 2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled and small-diced
- Pinch of red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
- 2 cups (about 4 ounces) stemmed and chopped kale
- 1/2 to 1 cup shredded Monterey Jack or other cheese of choice
Instructions
In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering.
Season the chicken with salt and pepper and add to the skillet in a single layer and continue cooking until no longer pink, another 1-2 minutes. Remove the chicken 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 shallot (or onions), red pepper, and garlic. Cook, stirring often, for 5 minutes, until the onions have started to turn translucent and soften.
Add the sweet potato, red pepper flakes (if using), and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 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).
Season to taste with additional salt and pepper.
Sprinkle cheese over the top and cover with the lid until melted or pop under a preheated oven broiler until golden and bubbly.
Serve immediately.
Notes
Credit: melskitchencafe.com
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