This is a quick and easy recipe, perfect for a weekday meal. There is lots of room in this recipe to add whatever vegetables you like to make it your own. Serve alone or with rice.
- 2 (8 ounce) boneless, skinless chicken breasts
- salt and freshly ground black pepper
- 1 sweet potato
- 2 tablespoons sesame oil
- 1 bunch chopped kale
- 4 each mini bell peppers, halved lengthwise and seeded
- ½ medium red onion, cut into bite-size pieces
- ½ zucchini, sliced
- 3 cloves garlic, chopped
- 2 tablespoons peanut sauce
- 1 Lightly season chicken breasts on both sides with salt and pepper.
- 2 Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
- 3 Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
- 4 Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.
- Calories 351.5
- Carbohydrate 28.4 g
- Cholesterol 69.2 mg
- Fat 13.2 g
- Fiber 5.1 g
- Protein 31.9 g
- Saturated Fat 2.5 g
- Sodium 160.9 mg
- Sugar 3.4 g