One Pan Chicken with Sweet Potatoes Kale and Cranberries
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One Pan Chicken with Sweet Potatoes Kale and Cranberries
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An easy, healthy chicken dinner with sweet potatoes, kale, cranberries, and goat cheese. Ready in 30 minutes and filled with the best flavors of the season!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium sweet potatoes scrubbed, peeled, and cut into 1/2-inch dice
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large bunch kale stemmed and roughly chopped (about 8 cups)
- 1 tablespoon minced garlic about 3 cloves
- 2 chicken breasts cooked and shredded or diced (about 2 1/4 pound raw chicken or 3 cups cooked, diced/shredded; you can use rotisserie chicken or use this easy guide for how to cook shredded chicken; for another option, check the recipe notes*)
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon chopped fresh sage**
- 1 tablespoon chopped fresh thyme or rosemary**
- ¼ cup dried cranberries or fresh pomegranate seeds
- 4 ounces goat cheese
For serving:
- Prepared brown and wild rice blend, brown rice, quinoa, or cauliflower rice
Instructions
- Heat the olive oil in a very large, very deep skillet or Dutch oven over medium high. Add the sweet potatoes, salt, and pepper and cook, stirring often, until beginning to soften and turn golden, about 3 to 4 minutes.
- Stir in the kale a few handfuls at a time, until it is all wilted and fits in the skillet (this may take a few minutes). Let cook, stirring very frequently, until the kale is tender, about 6 additional minutes. Stir in the garlic and cook 1 additional minute.
- Stir in the chicken. Next, stir in the balsamic vinegar, sage, thyme, and cranberries. Crumble half of the goat cheese over the top, then stir so that it melts and becomes creamy. Taste and adjust seasonings as desired. Sprinkle the remaining goat cheese over the top, then serve hot over rice.
Notes
- *In place of shredded chicken, you can also cube the uncooked chicken and saute it in about 1 tablespoon olive oil at the beginning of the recipe. Remove it from the skillet, proceed with the recipe starting at Step 1, then add the chicken at the end. You can also use Instant Pot Chicken, Baked Chicken Breast, or Crock Pot Shredded Chicken.
- **For the sage, rosemary, and/or thyme, I suggest buying the “Poultry Blend” fresh herb packet, as it contains all three. You can also use one or all three of the herbs, depending upon what you have leftover.
Nutrition Information
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Serving
1of 4, about 2 cups (without rice)
Calories
509kcal
(25%)
Carbohydrates
35g
(12%)
Protein
59g
(118%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
148mg
(49%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1of 4, about 2 cups (without rice) | |
| Calories | 509kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 59g | 118% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 148mg | 49% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
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