One-Pot Chicken with Sweet Potato and Kale

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs simmered with roasted sweet potatoes and wilted kale in a herb-infused broth, ready in 40 minutes. This American-inspired one-pot recipe (whole30), ready in about 40 minutes, pairs chicken thighs, sweet potatoes, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 1.5 pounds bone-in chicken thighs (patted dry) with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then place skin-side down in the skillet. Sear for 5 minutes until golden brown, then flip and cook for 3 minutes.
  2. Step 2: Add 1 diced large onion and cook for 3 minutes until softened. Add 3 minced garlic cloves and 1 teaspoon dried thyme, then cook for 1 minute until fragrant.
  3. Step 3: Add 2 peeled and diced medium sweet potatoes (1/2-inch cubes) to the skillet, stirring to coat. Pour in 1 cup chicken broth, then add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then cover and cook for 15 minutes.
  4. Step 4: Uncover, add 4 cups chopped kale (stems removed), and stir to combine. Cover and cook for 3 more minutes until kale is wilted and sweet potatoes are tender.
  5. Step 5: Remove chicken thighs from the skillet and set aside. Serve the sweet potatoes and vegetables with the chicken, drizzling with the pan sauce.

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