2medium sweet potatoesscrubbed, peeled, and cut into 1/2-inch dice
1/4teaspoonground black pepper
1large bunch kalestemmed and roughly chopped (about 8 cups)
1tablespoonminced garlicabout 3 cloves
2chicken breastscooked 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 1/2tablespoonsbalsamic vinegar
1tablespoonchopped fresh sage**
1tablespoonchopped fresh thyme or rosemary**
1/4cupdried cranberries or fresh pomegranate seeds
Prepared brown and wild rice blend, brown rice, quinoa, or cauliflower rice
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.
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.
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.
**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 leftover.