This one pot-dish is full of veggies and loaded with flavor! You can opt to make this a vegetarian dish by swapping the chicken out and adding a second can of black beans.

Serves: 4
Total Preparation Time: 30 minutes

Ingredients

• 1 tablespoon avocado or canola oil
• 2 chicken breasts, cut into bite sized pieces
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 1/2 teaspoon chili powder
• 1 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes
• Salt and Pepper, to taste
• 3 garlic cloves, minced
• 1 large sweet potato, cubed
• 1 4 oz can diced green chiles
• 1 15 oz can black beans, drained /rinsed
• 1 cup water
• 4 cups chopped kale leaves
• 1/2 cup shredded cheddar cheese
• 1 avocado, sliced
• 1/4 cup chopped cilantro

INSTRUCTIONS

• Preheat oven to 400 degrees F. 
• Heat oil over medium high heat in a large oven proof skillet and add chicken, stirring until browned on all sides.
• Add onion, bell pepper, chili powder, cumin, paprika and pepper flakes.
• Season with salt and pepper.
• Saute until onions have softened and add garlic cloves, sweet potatoes, chiles and black beans. 
• Pour water into pan, stir and cover.
• Reduce heat to simmer and cook, stirring periodically until the sweet potatoes are tender and water has been absorbed. 
• Stir in the kale leaves until they begin to wilt.
• Sprinkle cheese on top and place uncovered into the oven.
• Bake until cheese is bubbly - about 8 minutes. 
• Serve, topped with avocado and cilantro.