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This Chicken Kale Sweet Potato Bake is topped with bacon and caramelized onions for a delicious, savory paleo casserole to last you all week!
Happy Monday! How many people watched the Crossfit Games? Was anyone surprised that Matt Fraser won this year? Yeah, me neither. 🙂
It’s been a good couple of weeks since I have updated, so sorry about that! My husband and I went to Florida for a week to visit my family for vacation. It was so great to finally get a vacation, we hadn’t had one since our honeymoon. Lots of sunshine, beaches, working out, grouper, and Butterbeer! We were able to spend a good amount of time on the water, took a trip to Universal Studios, and I even made my Chewy Double Chocolate Cookies while I was there. And it was wonderful to see my family and finally get to meet my new nephew. My husband captured some beautiful photos while we were there, just look at how pretty this came out!
It was good to get back home to the cats, but once we got back, we both were sick for a week, which is no fun. I’m finally feeling back to my normal and dreading the workout today. It always a bit rough getting back to the gym after taking so much time off.
I love this Chicken Kale Sweet Potato Bake. If you know me, you know that I’m a big fan of casseroles and dishes that provide multiple meals for the week. This has got a good mixture of healthy carbs and protein to make for a tasty, healthy meal to last all week.
If you haven’t tried massaging kale, its an easy trick that makes the kale smoother, softer and less bitter and easier to digest. Once the kale is baked in this casserole it adds vitamins and a little bit of a crunch, and is complimented by the caramelized onions and topped with bacon for a savory taste. This Chicken Kale Sweet Potato Bake is a great dish to prepare for the week!
- 1/4 cup olive oil
- 2 lbs chicken breasts diced into bite-sized pieces
- 4 slices bacon
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 yellow onion sliced
- 2 sweet potatoes cubed
- 2 cloves garlic minced
- 1/2 Tbsp fresh rosmary chopped
- 1 bunch kale
Preheat an oven to 375 degrees F and grease 9x13 casserole dish with olive oil.
Place the diced chicken on the bottom of the casserole dish and lightly season with salt and pepper.
Cook the bacon in a skillet over medium high heat until it is cooked. Remove from skillet and set aside and slice.
Add the sliced onion to the pan with the bacon grease. Saute for 7-10 minutes, until it is caramelized and remove from pan.
Wash your kale, removed from 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 to the bowl the sweet potatoes, garlic, and rosemary. Toss to mix, then top the chicken with the mixture.
Cover the casserole dish with foil and bake for 40 minutes.
Once the 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 the chicken is no longer pink and the sweet potatoes are soft.
Remove from oven and let cool. Top with fresh rosemary, serve and enjoy!
I hope you enjoy!