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Chicken and Sweet Potato Skillet
Mia

Chicken and Sweet Potato Skillet

A comforting and nutritious Chicken and Sweet Potato Skillet that combines savory chicken with sweet potatoes, bell peppers, and kale, all cooked in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breast, cut into 1-inch cubes
  • 2 large Sweet Potatoes, peeled and diced small
  • 1 medium Red Bell Pepper, diced
  • 1/2 medium Red Onion, finely chopped
  • 2 cups Fresh Kale, chopped
  • 3 cloves Garlic, minced
  • 2 tbsp Olive Oil, divided
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumi
  • 1/4 tsp Chili Powder, optional
  • Salt and Pepper, to taste
  • 1/4 cup Chicken Broth

Method
 

  1. Prepare all ingredients by dicing the chicken and vegetables into uniform sizes.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt, pepper, and half of the smoked paprika, and sear until golden brown. Remove and set aside.
  3. Add the remaining tablespoon of oil to the skillet, then add the diced sweet potatoes and onions. Sauté for 5-7 minutes until onions are translucent and potatoes start browning.
  4. Pour in the chicken broth, cover, and steam for about 5 minutes.
  5. Remove the lid, add bell peppers and minced garlic, stir, and let the liquid evaporate.
  6. Return the chicken to the skillet, add remaining spices and chopped kale, and toss until kale wilts and chicken is cooked through, about 3-4 minutes.
  7. Taste and adjust seasoning, then serve immediately.

Notes

Ensure potato cubes are uniform for even cooking. Use a cast-iron skillet for best results. Store leftovers in an airtight container for up to 4 days.