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4.7 from 462 votes

Cheesy Chicken, Kale and Sweet Potato Skillet Meal

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 Servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 to 1 ½ to 1 ½ pounds boneless skinless chicken breasts cubed in 1/2-inch pieces
  • salt and pepper
  • ½ 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 3 to 4 cups, peeled and small-diced
  • Pinch of red pepper flakes optional
  • ½ cup low-sodium chicken broth
  • 2 cups (about 113 g) stemmed and chopped kale
  • ½ to 1 to 1 cup shredded Monterey Jack or other cheese of choice

Instructions

    Cup of Yum
  1. In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering.
  2. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, 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.
  3. 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.
  4. 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.
  5. 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).
  6. Season to taste with additional salt and pepper.
  7. Sprinkle cheese over the top and cover with the lid until melted or pop under a preheated oven broiler until golden and bubbly.
  8. Serve immediately.

Notes

  • Meat: ground turkey or other ground meat would make a delicious substitute for the chicken (or get fancy with shrimp, maybe?). You could definitely make this meatless as well.
  • Kale: also, I haven’t tried it, but spinach usually makes a worthy substitute for kale.

Nutrition Information

Serving 1 Serving Calories 286kcal (14%) Carbohydrates 22g (7%) Protein 30g (60%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 81mg (27%) Sodium 241mg (10%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 286kcal 14%
Carbohydrates 22g 7%
Protein 30g 60%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 81mg 27%
Sodium 241mg 10%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.