One Pan Chicken Sweet Potato Kale Skillet with Cranberries and Goat Cheese

wellplated.com
serves 4
Ingredients

•  1 tablespoon extra-virgin olive oil
•  2 medium sweet potatoes — scrubbed, peeled, and cut into 1/2-inch dice
•  3/4 teaspoon kosher salt
•  1/4 teaspoon ground black pepper
•  1 large bunch kale — stemmed and roughly chopped (about 8 cups)
•  1 tablespoon minced garlic — about 3 cloves
•  2 chicken breasts — cooked and shredded or diced (about 2 1/4 pound raw chicken or 3 cups cooked, diced/shredded; you can use rotisserie chicken 
•  1 1/2 tablespoons balsamic vinegar
•  1 tablespoon chopped fresh sage**
•  1 tablespoon chopped fresh thyme or rosemary**
•  1/4 cup dried cranberries or fresh pomegranate seeds
•  4 ounces goat cheese

For Serving:

•  Prepared brown and wild rice blend, brown rice, quinoa, or cauliflower rice

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Preparation

1. Heat the olive oil in a very large, very deep skillet or Dutch oven over medium high. Add the sweet potatoes, salt, and pepper and cook, stirring often, until beginning to soften and turn golden, about 3 to 4 minutes.
2. Stir in the kale a few handfuls at a time, until it is all wilted and fits in the skillet (this may take a few minutes). Let cook, stirring very frequently, until the kale is tender, about 6 additional minutes. Stir in the garlic and cook 1 additional minute.
   
3. Stir in the chicken. Next, stir in the balsamic vinegar, sage, thyme, and cranberries. Crumble half of the goat cheese over the top, then stir so that it melts and becomes creamy. Taste and adjust seasonings as desired. Sprinkle the remaining goat cheese over the top, then serve hot over rice.
   

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