Looking for a healthy and filling meal that’s easy to make? Look no further than Chicken and Kale Stuffed Sweet Potatoes! This recipe is a crowd pleaser, delivering a delicious and nutritious meal that’s perfect for lunch or dinner. Roasted sweet potatoes are stuffed with tender chicken and delicious kale, making for a hearty and satisfying meal that’s packed with flavor. And the best part? It’s so easy to make! With just a few simple ingredients, you can whip up this tasty meal in no time. So why wait? Give this recipe a try today and experience the deliciousness for yourself!
Here is why you might love this Chicken and Kale Stuffed Sweet Potatoes Recipe
1. Healthy and Nutritious: This recipe combines the wholesome goodness of sweet potatoes, chicken, and kale, providing a balanced and nutritious meal that is perfect for health-conscious foodies.
2. Easy to Prepare: With simple ingredients and steps, this recipe is easy to prepare and can be cooked quickly, making it a perfect weekday dinner option.
3. Delicious and Filling: The combination of savory chicken, spicy kale, and sweet potatoes make for a delicious and filling meal that will satisfy your taste buds and your hunger.
Chicken and Kale Stuffed Sweet Potatoes Recipe
- 4 medium sweet potatoes
- 2 chicken breasts
- 1 tbsp extra virgin olive oil
- 1 tsp paprika
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) onion powder
- 1/2 tsp (0.5 tsp) dried thyme
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.2 tsp) black pepper
- 4 cups (271.9 g) kale chopped
- 1 tbsp butter
- 1/4 cup (59.6 g) chicken broth
- 1/4 cup (25.4 g) grated parmesan cheese
- Preheat oven to 400°F.
- Wash and prick sweet potatoes with a fork.
- Bake sweet potatoes for 45-50 minutes or until tender.
- While sweet potatoes are baking, season chicken breasts with paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
- Heat olive oil in a skillet over medium heat and cook chicken breasts for 6-8 minutes on each side or until fully cooked.
- Remove chicken from skillet and let cool. Once cooled, shred chicken with a fork.
- Add chopped kale, butter, and chicken broth to the same skillet used to cook the chicken.
- Cook kale until it is wilted and tender, stirring occasionally.
- Add shredded chicken to the skillet and mix well.
- When sweet potatoes are done, slice open and lightly mash the insides with a fork.
- Divide the chicken and kale mixture into 4 portions and stuff into the sweet potatoes.
- Top each serving with grated Parmesan cheese.
2. Wash and scrub the sweet potatoes.
3. Coat the sweet potatoes with olive oil and salt.
4. Bake the sweet potatoes until soft for about 40-50 minutes.
5. While the sweet potatoes bake, cook boneless chicken breasts in olive oil and seasoning until cooked through.
6. Remove the chicken from the pan and chop it into small pieces.
7. In the same pan, sauté kale in olive oil with garlic and seasoning until it is wilted and tender.
8. Combine the chopped chicken with the kale.
9. Once the sweet potatoes are baked, cut them in half and scoop out some of the flesh to make room for the filling.
10. Divide the chicken and kale mixture equally into the sweet potato halves.
11. Return the filled sweet potato halves to the oven and cook them for another 10-15 minutes until everything is heated through.
12. Remove the sweet potatoes from the oven and let them cool for a few minutes before serving.
Data source: USDA
Main Ingredients Explained
|Chicken||Cooked and shredded chicken breast||Cooked and shredded turkey or tofu|
|Kale||Finely chopped kale leaves, sautéed||Spinach or collard greens|
|Sweet Potatoes||Baked and hollowed out sweet potato skins||Butternut squash or acorn squash skins|
Most chicken and sweet potato meals can be stored in an airtight container in the fridge for up to 4 days. If you want to extend the shelf life, you can freeze them for up to 3 months. Here are some tips on how to store, freeze, and defrost this type of meal:
– To store leftovers in the fridge, transfer the chicken and sweet potato mixture to a container with a lid. Make sure the lid is airtight and seal it tightly. Store it in the fridge for up to 4 days.
– To freeze, let the dish cool to room temperature. Then, transfer it to an airtight container that is freezer-friendly. Make sure to leave some space at the top of the container as the food may expand when frozen. Label the container with the date and name of the dish. Freeze the container for up to 3 months.
– To defrost, remove the container from the freezer and place it in the fridge 24 hours before you plan on serving it. If you want to defrost it quickly, you can use the defrost function of your microwave. However, be careful not to cook the food while you defrost it. Once defrosted, reheat the chicken and sweet potato mixture on the stove or in the microwave until it’s piping hot.
1. Vegetarian version – Instead of chicken, use chopped mushrooms or lentils as a filling for the sweet potatoes. Add some garlic and onion for extra flavor.
2. Mexican-style – Add some black beans, salsa, and avocado to the chicken and kale mixture for a Tex-Mex twist. Top with shredded cheese and sour cream.
3. Asian-inspired – Stir-fry the chicken and kale with some soy sauce, ginger, and sesame oil. Top the sweet potatoes with chopped scallions and toasted sesame seeds.
4. Mediterranean flair – Mix the chicken and kale with some crumbled feta cheese and chopped Kalamata olives. Drizzle with olive oil and sprinkle with oregano.
5. Paleo-friendly – Use ground turkey or beef instead of chicken, and omit the cheese and sour cream. Add some diced sweet peppers and jalapenos for a spicy kick.
6. Vegan-friendly – Use tofu or tempeh instead of chicken, and substitute the cheese and sour cream for a cashew-based sauce. Add some nutritional yeast for a cheesy flavor.
7. Italian-inspired – Mix the chicken and kale with some marinara sauce and grated Parmesan cheese. Top with fresh basil and a drizzle of balsamic vinegar.
8. Middle Eastern twist – Use ground lamb instead of chicken, and add some chopped parsley, mint, and lemon juice to the filling. Serve with a side of hummus and pita bread.
What To Serve With
1. Side salad – A simple side salad of mixed greens or rocket would make a perfect accompaniment to this dish.
2. Garlic bread – Soft garlic bread would be a tasty complement to this meal.
3. Roasted vegetables – Roasting a tray of vegetables such as carrots, zucchini, and broccoli would provide extra flavour and nutrition to the dish.
4. Grilled chicken breast – You can add extra protein by pairing the stuffed sweet potatoes with a flavorful grilled chicken breast.
5. Steamed vegetables – Steaming some broccoli, carrots, or green beans would make a great side and balance the meal.
6. Rice or quinoa – Serving the stuffed sweet potatoes with a side of rice or quinoa would make for a filling meal.
7. Fresh fruit salad – A refreshing fruit salad of mixed berries or sliced oranges would balance the richness of the dish.
8. Green beans – Blanched or sautéed green beans with garlic or lemon would add extra nutrients to the dish.
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