Name: Kale and Chicken Stir-Fry
Ingredients: 2 (8 ounce) boneless, skinless chicken breasts; salt and freshly ground black pepper; 1 sweet potato; 2 tablespoons sesame oil; 1 bunch chopped kale; 4 mini bell peppers, halved lengthwise and seeded; 0.5 medium red onion, cut into bite-size pieces; 0.5 zucchini, sliced; 3 cloves garlic, chopped; 2 tablespoons peanut sauce

Ingredients

2 (8 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper
1 sweet potato
2 tablespoons sesame oil
1 bunch chopped kale
4 mini bell peppers, halved lengthwise and seeded
0.5 medium red onion, cut into bite-size pieces
0.5 zucchini, sliced
3 cloves garlic, chopped
2 tablespoons peanut sauce

Steps

Lightly season chicken breasts on both sides with salt and pepper.
Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.