Description
A hearty one-pan skillet meal made with tender chicken, sweet potatoes, kale, bell peppers, and melted cheese for a wholesome and comforting dinner ready in about 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 to 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 teaspoon salt, divided, plus more to taste
- 1/2 teaspoon black pepper, divided
- 1/2 cup finely diced shallot, red onion, or yellow onion
- 1 medium red bell pepper, seeded and diced
- 2 cloves garlic, finely minced
- 2 medium sweet potatoes, peeled and small-diced
- 1 pinch red pepper flakes, optional
- 1/2 cup low-sodium chicken broth, plus more if needed
- 2 cups chopped kale, stems removed
- 1/2 to 1 cup shredded Monterey Jack cheese, mozzarella, cheddar, or preferred melting cheese
Instructions
- Heat the olive oil in a large 12-inch nonstick skillet over medium heat.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add the chicken to the skillet in a single layer and cook undisturbed for 1 to 2 minutes until lightly browned. Flip and cook another 1 to 2 minutes until no longer pink. Transfer to a plate.
- If needed, add a small drizzle of olive oil to the skillet. Add the onion, red bell pepper, and garlic. Cook for about 5 minutes, stirring often, until softened.
- Add the diced sweet potatoes, red pepper flakes if using, and chicken broth. Stir well and bring to a gentle simmer.
- Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Add more broth if the skillet becomes dry.
- Return the chicken to the skillet and add the chopped kale. Stir until the kale wilts and turns bright green.
- Season with the remaining salt and pepper, adjusting to taste.
- Sprinkle the shredded cheese evenly over the skillet. Cover for 1 to 2 minutes until the cheese is melted.
- Serve warm.
Notes
- Spinach can be used instead of kale for a softer texture.
- Regular potatoes or butternut squash make good substitutes for sweet potatoes.
- Ground chicken or turkey may be used instead of cubed chicken breast.
- Add cooked rice or quinoa for a heartier meal.
- Pepper Jack cheese adds spice, while mozzarella creates a milder flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat with a splash of broth or water to keep the skillet moist.
- This recipe can be frozen, though the vegetables may soften slightly after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
