Description
This Chicken Kale Sweet Potato Bake is topped with bacon and caramelized onions for a delicious, savory paleo casserole to last you all week!
Ingredients
- 2 pounds Chicken Breasts, Diced
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 4 slices Bacon
- 1 Yellow Onion, Sliced
- 1 bunch Kale
- ¼ cups Olive Oil
- 2 Sweet Potatoes, Cubed
- 2 cloves Garlic, Minced
- ½ Tablespoons Rosemary, Chopped
Preparation
Preheat oven to 375ºF and grease 9×13 casserole dish with olive oil.
Place diced chicken on the bottom of the casserole dish and lightly season with salt and pepper.
Cook bacon in a skillet over medium high heat until cooked. Remove from skillet, set aside and slice.
Add sliced onion to the pan with the bacon grease. Saute for 7–10 minutes, until caramelized. Remove from pan.
Wash kale, removed ribs and place in a large bowl. Add olive oil to the kale and massage it for about 2 minutes, until it has started to soften and darken. Add sweet potatoes, garlic, and rosemary. Toss to mix.
Top chicken with kale mixture. Cover the casserole dish with foil and bake for 40 minutes.
Once 40 minutes is up, remove the foil from the casserole dish and top the casserole with the caramelized onions and bacon. Bake for an additional 10–15 minutes, or until chicken is no longer pink and sweet potatoes are soft.
Remove from oven and let cool. Top with fresh rosemary, serve and enjoy!
