Ingredients
4
4 servings
- •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 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
Instructions
- Lightly season chicken breasts on both sides with salt and pepper.
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 352
- Carbohydrate: 28g
- Fat: 13g
- Fiber: 5g
- Protein: 32g
- Sugar: 3g
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