Naked Hash (Sweet Potato and Kale Hash with Chicken)

Sometimes I want a quick and easy weeknight dinner. Okay, I almost ALWAYS want a quick and easy weeknight dinner. The problem is that I don't always want the SAME weeknight dinners.




I came up with this recipe after a careful calculation of..
.. What I still had in the fridge!




That's right, this was leftover night. And it was stinking delicious!!




If you are one of those people who can handle-- or even enjoys-- the taste of eggs, then this would be delicious topped with a fried egg. My husband is one of those people. I clearly am not, which is how I wound up eating naked hash. Don't judge, and get your mind out of the gutter!




Now that we got that out of the way, here's the recipe:




Serves 2




What you need:




1 Sweet Potato
1 Large Chicken Breast, pre-cooked
1 Medium Onion,
4 Cups Baby Kale
2 cloves garlic, minced
4 tsps coconut oil
2 Tbsps Rosemary
2 Tbsps Thyme
Black Pepper, to taste






What ya do:


1) Heat coconut oil over medium heat in a large frying pan.
2) While coconut oil is heating, chop sweet potato in to 1/2 inch cubes and then toss it into the heated pan. Sprinkle with Rosemary and Thyme. Cover, and cook for 15 minutes, or until slightly soft, stirring occasionally.
3) While sweet potato is cooking, chop onion and cut chicken in to 1/2 inch cubes.
4) When sweet potato is slightly soft, remove cover, increase heat to medium-high and add chopped onion and garlic. Cook for 3-4 minutes, stirring occasionally.
5) Add baby kale and stir occasionally for another 3-4 minutes. Add chicken and continue stirring occasionally until chicken and sweet potatoes are slightly brown.
6) Top with black pepper and, if desired, fried egg or additional fresh kale.




Enjoy!!




21 Day Fix Container Conversions:
(for 1/2 of total recipe)
1 Yellow
1 Red
1 Green
2 Tsps