Chicken and Sweet Potato Stew

Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

• 4 chicken breasts, cut into cubes
• 2 medium onions, diced
• 3 cloves garlic, minced
• 2 cups kale, ribs removed and chopped
• 2 large sweet potatoes, peeled and diced into smaller chunks
• 2 peppers (red and green), diced
• 2 15-oz cans diced tomatoes
• 2 tbsp tomato paste
• 6 cups chicken stock, low-sodium
• 6 tsp olive oil
• 2 tbsp chili powder
• 2 tsp cumin
• 2 tsp oregano
• 1/2 tsp cinnamon
• 1/2 tsp red pepper flakes
• 2 tsp salt
• 1 cup fresh parsley
• 2 limes, cut into wedges

Instructions

1. Gather all ingredients.
2. Heat the saucepot on stove medium-high heat.
3. Once pot is hot, add 3 tsp olive oil.
4. Once oil is hot, add chicken and cook thoroughly until slightly browned - then remove from heat and set aside.
5. Add 2-3 tsp olive oil, minced garlic and onion. Cook until onions are softened, but stir so garlic doesn’t burn.
6. Add kale, sweet potato, bell peppers, tomatoes and tomato paste and chicken stock.
7. Add spices: chili, cumin, oregano, cinnamon, red pepper. Bring to a boil.
8. Reduce heat and simmer until potatoes are tender; stir occasionally.
9. Once potatoes are done, add chicken breast back to stew and cook for 5 more minutes.
10. Add salt, fresh parsley, and limes to taste. Serve and enjoy!

Nutrition Facts

• Number of Servings Per Container: 6
• Serving Size: 656g
• Calories: 320
• Total Fat: 8g, 10%
  • Saturated Fat: 1.5g, 7%
  • Trans Fat: 0g
• Cholesterol: 85mg, 28%
• Sodium: 120mg, 49%
• Total Carbohydrate: 31g, 11%
  • Dietary Fiber: 6g, 23%
  • Total Sugars: 12g
    • Added Sugars: 0g, 0%
• Protein: 34g, 68%
• Vitamin D: 0mcg, 0%
• Calcium: 150mg, 11%
• Iron: 3mg, 16%
• Potassium: 1400mg, 29%