Makes 2 Servings
Macros: 285 Cal, Fat 16g, Carbs 14g, Fibre 2g, Protein 21g
227 grams Extra Lean Ground Chicken
1 tsp Dried Chives
1/2 tsp Garlic Powder
1/4 tsp Sea Salt (divided)
1 tbsp Coconut Oil
1 Sweet Potato (medium, peeled and diced)
1 cup Kale Leaves (finely chopped)
Heat a skillet or pan over medium heat. Add the chicken to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, season with the chives, garlic powder, and half of the salt. Transfer to a bowl and set aside.
Add the coconut oil to the pan. Add the sweet potatoes and cook for eight to 10 minutes, stirring often, until the sweet potatoes are tender and browned.
Add the kale and the cooked chicken to the pan with the sweet potatoes and continue to cook for one to two minutes until the kale has wilted and the chicken has warmed through. Season with the remaining salt.
Divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately equal to two cups.
More Flavour: Add other dried herbs and spices to taste.
No Chicken: Use turkey or pork instead.
No Coconut Oil: Use avocado oil or extra virgin olive oil instead.
No Chives: Use another dried herb instead.
Sweet Potato: One medium sweet potato is approximately equal to two cups diced.