Chili Lime Chicken with Sweet Potatoes and Kale

This chili lime chicken is one of my favorite go-to dinner recipes. The marinade bath keeps the chicken moist and delicious. And when you combine the heat of the chili, the citrus of the lime, and the sweetness of the potato — it’s like a flavor parade in your mouth.

I add kale for a little bit of extra crunch and to boost the overall healthiness of this recipe. Try this chili lime chicken the next time you’re looking for something delicious and interesting. I’m sure it will become one of your favorites, too.

For a walk-through on how to create this recipe, watch the video:

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Chili Lime Chicken with Sweet Potatoes and Kale

When you combine the heat of chili, the citrus of lime, and the sweetness of potato — it’s like a flavor parade in your mouth.

Category Chicken, Dinner, Paleo

Compliance Level Kickstart, Lifestyle, Performance

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Author Courtney Spiegl

Ingredients

Chili Lime Chicken and Marinade:

• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp jalapeno diced
• 2-3 cloves garlic diced
• 1/4 cup lime juice
• 1 tbsp avocado oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup cilantro chopped
• 1.5 lbs chicken thighs organic pasture-raised

Sweet Potatoes and Kale:

• 4 cups sweet potato chopped
• 2 cups raw kale
• 2 tbsp avocado oil
• 3-4 cloves garlic minced
• Salt and pepper to taste

Instructions

1. In a large bowl, add chicken and all marinade ingredients. Stir together and marinate in the refrigerator for 30-60 minutes.
2. While the meat is marinating, prepare the sweet potatoes and kale. Peel and chop the sweet potatoes into large chunks. Wash, de-stem, and chop the kale.
3. Roast the sweet potatoes at 400 degrees Fahrenheit for about 30 minutes, or until soft.
4. Add the sweet potatoes to a large pot and mash them down with a potato masher (or your preferred tool).
5. Saute the kale with the avocado oil and garlic on medium heat until kale is cooked down.
6. Stir the kale into the sweet potato mash. Add salt and pepper to taste.
7. While the mash continues to cook down, heat a large skillet to medium heat. Place the chicken in the skillet and cook for about 7-8 minutes. Flip and cook another 7-8 minutes. Cook until internal temperature reaches 165 degrees Fahrenheit.
8. Slice the chicken and serve with the sweet potatoes and kale.

Courtney Spiegl

Courtney is a low-FODMAP (no onions/garlic, wheat, fructose, lactose) locavore and a Customer Advocate at The Good Kitchen. She is working on her B.S. in nutrition is passionate about clean, healthy, locally sourced meals.