One Pan Chicken with Sweet Potatoes Kale and Cranberries

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Sweet Potato, Baked, Flesh Only(228g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  0.8 tsp 3/4 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  8 cup Kale
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  1 tbsp Garlic
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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1.5 tbsp Vinegar, Balsamic
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  1 tbsp Sage, Fresh
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  1 tbsp Thyme, Fresh
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  0.3 cup Cranberries
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  4 oz Cheese, Goat

Instructions

1. 1Heat the olive oil in a large, deep skillet over medium-high heat. Add the diced chicken breast and cook 6–8 minutes, stirring occasionally, until no longer pink in the center and internal temperature reaches 165°F.
2. 2Add the minced fresh garlic to the skillet and cook 1 minute, stirring constantly, until fragrant.
3. 3Stir in the baked sweet potato flesh and cook 3–4 minutes over medium-high heat, stirring often, until beginning to soften and turn golden brown at the edges.
4. 4Add the raw kale a few handfuls at a time, stirring frequently, until all kale is wilted and fits in the skillet (2–3 minutes). Continue cooking 5–6 additional minutes over medium-high heat, stirring very frequently, until the kale is tender.
5. 5Stir in the balsamic vinegar, fresh sage, fresh thyme, and raw cranberries. Crumble half of the goat cheese over the top and stir for 1–2 minutes until the cheese melts and creates a creamy sauce.
6. 6Taste and adjust with the kosher salt and ground black pepper as needed, then sprinkle the remaining goat cheese over the top.
7. 7Divide the chicken and vegetable mixture evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat in a skillet over medium heat for 3–4 minutes, stirring gently, until warmed through before serving.