Chicken, Bacon, & Kale Stuffed Sweet Potatoes (Paleo, Whole30, AIP)
Around here, I’m all about quick and easy meals, namely lunches. The Hubs comes home four out of five days every week for lunch; plus, he’s home all day on the weekends. I love having leftovers for lunch since all I have to do is re-heat and serve, but sometimes I run out of leftovers by the end of the week. Especially on the weekends, I want a healthy meal I can throw together quickly so that I can spend the hubby’s days off with him instead of in the kitchen.
This chicken, bacon, and kale stuffed sweet potato recipe is one of those meals that I love having up my sleeve. Every, single ingredient is nutrient-dense, so this simple meal is also very filling.
Here’s what you’ll need for 4 servings:
- 4 medium-size sweet potatoes or yams
- 5-6 slices nitrate-free bacon, chopped (no sugars added for Whole30)
- 1/2 medium onion, diced
- 2-3 cups cooked, shredded chicken*
- 1 bunch kale, torn off stems and into pieces
- 1 Tablespoon chopped fresh rosemary
- juice of 1/2 a lemon
- salt and pepper to taste (no pepper for AIP)
- butter, ghee, or coconut oil
*Plan ahead by cooking a whole chicken or several chicken breasts in your Crock Pot and then shredding and storing for use throughout the week in recipes just like this one. In a pinch, you could also pick up a rotisserie chicken from the store and shred that meat.
Here’s how to do it:
Heat oven to 375 degrees Fahrenheit, prick potatoes with a fork, and bake 1 to 1.5 hours, until fork tender and soft. When potatoes are finished, turn off the oven, but leave them in until ready to plate and serve.
Add chopped bacon to a large, hot skillet and cook until almost crisp. Remove from skillet to a paper towel-lined plate and set aside.
For the love of all that’s holy and good, keep the bacon grease in the skillet!
Add the diced onion and saute over medium heat until translucent. Then add the shredded chicken, kale, rosemary, lemon juice, salt, and, if using, pepper. Stir together and cover, allowing the kale to soften and wilt. Add the bacon back to the mixture and combine.
Remove the sweet potatoes from the oven — they should still be hot inside. Cut a slit in each potato, fluff up the insides with a fork, and add a bit of butter, ghee, or coconut oil. Then generously top each potato with the chicken, bacon, and kale mix.
If desired, add a dollop of creme fraiche, sour cream, or plain yogurt.