Ingredients
- 1 1/2 lb boneless skinless chicken breasts (or thighs)
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- 1 large sweet potato, peeled and 1/2-inch cubed
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp apple cider vinegar
- 4 cups chopped kale, stems removed
- 1/3 cup crumbled feta cheese
Instructions
- Season and sear. Season the chicken with 1/2 teaspoon salt, pepper, paprika, and thyme. Sear in hot oil 4-5 minutes per side until golden and cooked through. Remove to a plate.
- Caramelize the sweet potato. In the same skillet, cook the sweet potato cubes 8-10 minutes, stirring occasionally, until tender and caramelized at the edges.
- Soften the onion. Add the onion and garlic; cook 2 minutes. Pour in the broth and vinegar, scraping up the browned bits.
- Wilt the kale. Add the kale in handfuls, tossing until wilted, 2-3 minutes. Season with the remaining salt.
- Bring it together. Slice the chicken and nestle it back into the skillet. Warm 1-2 minutes.
- Finish. Shower with feta and serve straight from the skillet.
💡 Skillet smarts
Cut the sweet potato small (1/2-inch) so it cooks through in the same time as everything else. Do not crowd the chicken — sear in two batches if your skillet is small, or it steams instead of browning. A squeeze of lemon at the end brightens the whole pan.
Common questions
Can I use chicken thighs?
Yes — thighs stay juicier and are more forgiving. Sear 5-6 minutes per side until they reach 165°F.
Can I swap the kale?
Spinach works — add it at the very end since it wilts in seconds. Swiss chard is another great option.
Is it meal-prep friendly?
Very — it keeps 4 days refrigerated. Add the feta fresh when serving so it stays creamy.
Can I make it dairy-free?
Skip the feta or use a dairy-free crumble; the pan sauce is already dairy-free.
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