One Pan Chicken with Sweet Potatoes Kale and Cranberries

Name: One Pan Chicken with Sweet Potatoes Kale and Cranberries
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp extra-virgin olive oil; 2 medium sweet potatoes (scrubbed, peeled, and cut into 1/2-inch dice); 3/4 tsp kosher salt; 1/4 tsp ground black pepper; 1 large bunch kale (stemmed and roughly chopped (about 8 cups)); 1 tbsp minced garlic (about 3 cloves); 2 chicken breasts; 1 1/2 tbsp balsamic vinegar; 1 tbsp chopped fresh sage**; 1 tbsp chopped fresh thyme or rosemary**; 1/4 cup dried cranberries or fresh pomegranate seeds; 4 oz goat cheese; Prepared brown and wild rice blend, brown rice, quinoa, or cauliflower rice

By Erin Clarke · WellplatedPublic

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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!

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4

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Recipe source

This recipe was taken from One Pan Chicken with Sweet Potatoes Kale and Cranberries · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1 tbspextra-virgin olive oil
2medium sweet potatoes (scrubbed, peeled, and cut into 1/2-inch dice)
0.75 tspkosher salt
0.25 tspground black pepper
1large bunch kale (stemmed and roughly chopped (about 8 cups))
1 tbspminced garlic (about 3 cloves)
2chicken breasts
1.5 tbspbalsamic vinegar
1 tbspchopped fresh sage**
1 tbspchopped fresh thyme or rosemary**
0.25 cupdried cranberries or fresh pomegranate seeds
115 ggoat cheese
—Prepared brown and wild rice blend, brown rice, quinoa, or cauliflower rice

Steps

1
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.
2
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.
3
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.

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Per portion

Calories: ~144.3 kcal
Protein: ~7.8 g
Fat: ~12.2 g
Carbs: ~17.9 g
Fiber: ~0.4 g
Sodium: ~554.6 mg

3 ingredients still need USDA food links. ground black pepper, chicken breasts are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

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