An easy, healthy chicken dinner with sweet potatoes, kale, cranberries, and goat cheese. Ready in 30 minutes and filled with the best flavors of the season! Serve with wild rice, cauliflower rice, or enjoy it on its own for a fast and healthy chicken dinner!
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One Pan Chicken with Sweet Potatoes Kale and Cranberries

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
An easy, healthy chicken dinner with sweet potatoes, kale, cranberries, and goat cheese. Ready in 30 minutes and filled with the best flavors of the season!

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 or use this easy guide for how to cook shredded chicken; for another option, check the recipe notes*)
  • 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

Instructions

  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.

Recipe Notes

  • *In place of shredded chicken, you can also cube the uncooked chicken and saute it in about 1 tablespoon olive oil at the beginning of the recipe. Remove it from the skillet, proceed with the recipe starting at Step 1, then add the chicken at the end.
  • **For the sage, rosemary, and/or thyme, I suggest buying the “Poultry Blend” fresh herb packet, as it contains all three. You can also use one or all three of the herbs, depending upon what you have left over.
Course: Dinner
Cuisine: American
Keyword: easy chicken recipes, healthy chicken recipes

Nutrition Information

Amount per serving (1 of 4, about 2 cups (without rice)) — Calories: 509, Fat: 16g, Saturated Fat: 7g, Cholesterol: 148mg, Carbohydrates: 35g, Fiber: 9g, Sugar: 12g, Protein: 59g

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