Name: Roasted Sweet Potato and Chicken Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 medium sweet potato; 0.5 tbsp avocado oil; 0.5 cup red bell pepper; 0.25 cup red onion; 1 cup kale; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

477 calories

Protein: 43g; 35% of calories
Carbs: 51g; 42% of calories
Fat: 12g; 22% of calories

Instructions

Prep 10 min · Cook 25 min

Dice the chicken breast and the peeled sweet potato into uniform 1/2-inch cubes to ensure even cooking.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden-brown and tender.
Push the potatoes to the outer edges of the skillet and add the diced chicken to the center.
Season the chicken and potatoes with smoked paprika, garlic powder, sea salt, and black pepper.
Sauté the chicken for 5-6 minutes until it is cooked through and no longer pink in the middle.
Stir in the diced red bell pepper and red onion, cooking for another 3 minutes until the vegetables soften.
Add the chopped kale to the skillet and toss everything together for 1-2 minutes until the kale is wilted and bright green.
Remove from heat and serve immediately while hot.

Nutrition

Ingredients

Instructions

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