Craving a quick, satisfying meal that’s also good for you? This Sweet Potato and Kale Chicken Hash is a fantastic one-pan wonder that’s bursting with flavor and perfect for a healthy chicken skillet recipe. It’s a simple, comforting dish you’ll love making again and again.
Key Ingredients & Substitutions:
- Chicken Breast: You can use boneless, skinless chicken thighs for extra juiciness.
- Sweet Potatoes: Butternut squash works well as a substitute.
- Kale: Spinach or Swiss chard are good alternatives.
- Onion & Garlic: Essential aromatics, don’t skip these if you can help it!
- Chicken Broth: Vegetable broth is a fine substitute.
Ingredients:
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped kale (stems removed)
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: Fresh parsley, chopped, for garnish
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 320 calories
- Tools Needed: Large skillet, cutting board, knife
Step-by-Step Instructions:
1. Sauté the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until it’s lightly browned and cooked through. Remove the chicken from the skillet and set it aside.
2. Cook the Sweet Potatoes and Onions
Add the diced sweet potato and chopped onion to the same skillet. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes start to soften and the onions are translucent. This step builds a great flavor base for your healthy chicken skillet recipe.
3. Add Garlic and Kale
Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant. Then, add the chopped kale to the skillet, stirring until it wilts down, which usually takes about 3-5 minutes.
4. Combine and Simmer
Return the cooked chicken to the skillet. Pour in the chicken broth and stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for another 5 minutes to allow the flavors to meld and the sweet potatoes to become tender.
5. Season and Serve
Season the hash with salt and black pepper to taste. Stir well and serve immediately. Garnish with fresh parsley if desired for a vibrant finish to your Sweet Potato and Kale Chicken Hash.
Variation Ideas:
- Add a pinch of red pepper flakes for a little heat.
- Stir in a squeeze of fresh lemon juice at the end for brightness.
- Top with a fried egg for a hearty breakfast or brunch option.
- Incorporate other vegetables like bell peppers or mushrooms during step 2.
Storage Instructions:
Store leftover Sweet Potato and Kale Chicken Hash in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently in a skillet over medium heat or in the microwave until heated through.
Frequently Asked Questions (FAQ):
- Can I prepare this hash ahead of time? You can chop the vegetables and chicken a day in advance, but for the best texture, cook it fresh.
- Is this recipe gluten-free? Yes, this Sweet Potato and Kale Chicken Hash is naturally gluten-free.
- Can I use frozen sweet potatoes or kale? Yes, you can use frozen sweet potatoes (no need to thaw) and frozen kale (thawed and squeezed dry) in this healthy chicken skillet recipe. Adjust cooking time as needed.
- What can I serve with this dish? It’s a complete meal on its own, but a side salad or some crusty bread would be lovely.
- How do I make this spicier? Add a dash of your favorite hot sauce or a pinch of cayenne pepper with the thyme.
- Can I add other herbs? Rosemary or sage would also complement the sweet potato and chicken flavors well.