Chipotle Chicken & Sweet Potato Skillet
Naturally gluten and dairy free and packed with nutritious ingredients, this Chipotle Chicken & Sweet Potato Skillet will satisify you for lunch or dinner!
Servings 5 servings
- 2 TBS olive oil
- 2 medium sweet potatoes cut into cubes
- ¼ cup onion I use frozen
- ½ tsp salt
- 2 tsp minced garlic
- 1¼ lbs chicken breasts diced into cubes
- 3 cups kale chopped
- ¼ tsp chipotle chili pepper
Heat 1 tablespoon of olive oil in skillet over medium to high heat and add in sweet potoates. Saute for 5-7 minutes or until sweet potoates begin to become tender.
Add in diced chicken breasts, onion, salt and garlic. Cook until chicken is cooked through.
Add in remainder of the olive oil, kale and chipotle chili pepper.
Saute until kale is tender.
Add dressing if desired. 3 options:1- Drizzle just a bit of olive oil and season with salt and pepper.2- Combine The New Primal BBQ Sauce and Tessemae's Creamy Ranch. Approx 2tsp each and drizzle over the top of a single serving.3- Use 1-2 tsp of Tessemae's Lemon Garlic dressing and pour over top of single serving.I'm giving you all 3 option because all 3 are delicious and you can choose whichever is easier, and sounds best, to you!
- Nutrition facts do not include additional dressing since there are different options available.
Calories: 281kcal | Carbohydrates: 23g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 433mg | Potassium: 933mg | Fiber: 3g | Sugar: 4g | Vitamin A: 16888IU | Vitamin C: 53mg | Calcium: 95mg | Iron: 2mg