CHEESY CHICKEN, KALE AND SWEET POTATO SKILLET MEAL

INGREDIENTS

·          1 tablespoon olive oil

·          1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces

·          Salt and pepper

·          1/2 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 (about 25 ounces, 3 to 4 cups), peeled and small-diced

·          Pinch of red pepper flakes (optional)

·          1/2 cup low-sodium chicken broth

·          2 cups (about 4 ounces) stemmed and chopped kale

·          1/2 to 1 cup shredded Monterey Jack or other cheese of choice

INSTRUCTIONS

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.    …………………………………

5.    ……………………………………………..

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