These paleo, AIP, and Whole30 Chicken, Bacon, and Kale Stuffed Sweet Potatoes are a snap to make and are perfect for meal prep! This is an easy, veggie-loaded meal, fantastic for weeknights or chaotic weekends, and is SO nourishing!
Add the cut sweet potatoes to your Instant Pot, laying them on top of the trivet, and adding 2 cups of water. Press the "Manual" or "Pressure Cook" button and adjust the time to 20 minutes on high pressure. Alternatively, you can bake the sweet potatoes in the oven until soft, though this will take longer.
To a large cast iron skillet over medium-high heat, add the diced bacon and onion.
While the bacon and onion cooks, cube up the chicken breast. Once the bacon is crisp and the onions are caramelized (about 7-8 minutes), add the chicken, salt, garlic powder, and dill.
Cook until the chicken is cooked through. Then, add the chopped kale and stir so the kale wilts.
When the Instant Pot beeps, immediately release the pressure. Place one halved sweet potato on a plate, mash the sweet potato, and fill it with the chicken-bacon-kale mixture.
One serving is one-half of a sweet potato filled with 1/6 of the chicken-bacon-kale mixture.