I threw a version of this recipe together on a whim when I was trying to use up leftovers and it turned out so good that I had to turn it into a recipe! The nutrient-dense combination of grated sweet potato and kale serves as the base for this one pan meal and gets topped with spiced chicken thighs that infuse flavor into the whole dish. No dressing or sauce needed – just a generous squeeze of lemon and some crunchy nuts or seeds!
Ingredient Highlight
Sweet potatoes (yams)! are my complex carb of choice and one of my favorite veggies to always have on hand. I’ll often eat them as a snack or lunch with a fried egg and avocado. They’re loaded with fiber and potassium and high in vitamin B1, B6, A and C.
Servings 4 People
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 1-1.25 lb boneless skinless chicken thighs, excess fat trimmed off
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- v tsp kosher salt divided
- ½ tsp black pepper
- 2 tbsp olive oil divided
- 5-6 cups grated sweet potato (about 1.5 lbs)*
- 7 cups loosely packed chopped kale (about 1 large or 2 small bunches)*
- 1 cup water
- Lemon wedges
- Toasted nuts or seeds
- *This is a lot of sweet potatoes and kale, so make sure you’re using your biggest pan. If you don’t have a pan, then use a large pot.
- No lid? Place a baking sheet weighted down with something over the pan. Or get this universal lid that I have!
Instructions
- In a medium bowl, toss the chicken thighs in the paprika, oregano, cumin, ½ teaspoon salt, and pepper.
- In a large skillet over medium-high heat, add 1 tablespoon oil. Once the oil is hot, add the chicken thighs and cook for 3 minutes or until browned, then cook for 1 minute on the other side (they don’t need to be cooked through). Remove and transfer to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon oil, sweet potatoes, and ½ teaspoon salt. Stir together then cover and let it cook over medium heat for 5 minutes or until the potatoes are mostly cooked through and have browned a little on the bottom.
- Add the kale (you can add this in batches if your pan is too small), water, and remaining ½ teaspoon salt. Stir together, scraping up any sweet potato stuck to the pan, until the kale is wilted down. Spread into an even layer, then nestle the chicken thighs on top. Cover and cook over medium heat for about 10 more minutes, or until chicken is cooked through and water has evaporated. If it’s looking too wet, simmer with the lid off for a few minutes to let the water evaporate.
- Serve topped with a generous squeeze of lemon and crunchy nuts or seeds.
Items you can prep ahead (optional)
- Grate 5-6 cups sweet potato (about 1.5 lbs)
- Chop 7 cups kale (about 1 large or 2 small bunches)
- Toast nuts or seeds for topping
- Mix together the spice mix. Option to toss chicken in spices/salt.
Substitutions:
- To make vegetarian, substitute the chicken with tofu cubes. Toss them in the spices, etc.. and pan-fry just like the chicken.
- Easily sub regular potato for sweet potato.
- Use any hearty green in place of kale or any other finely chopped vegetable.
- Use a smoky sausage in place of chicken (like andouille or chorizo). Then you can skip the spices and just brown the sausage in the pan.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with nuts/lots of lemon.
- Put an egg on it!
- Serve it with toast or grains for an easy grain bowl.
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