INGREDIENTS:
6 bacon strips chopped
2½ cups free-range organic breast chicken diced
salt and black pepper
1 teaspoon garlic minced
2 cups sweet potatoes peeled and diced
¾ cup organic chicken stock
4 cups kale chopped
½ teaspoon chili peppers flakes
INSTRUCTIONS:
On a plastic cutting board, cut the chicken into small pieces, and season with salt, pepper, and red chili flakes.
In a skillet over medium heat, add the bacon, and cook for 5 minutes.
Add the chicken to the skillet.
Cook for about 7 minutes or until it is cooked through.
Don’t forget to stir well. Remove the chicken and bacon from the skillet, and set aside.
In the same skillet, add the garlic, sweet potatoes, and chicken broth.
Cook for 7 minutes or until the sweet potatoes are cooked. It will depend on the size of the sweet potato pieces.
Turn the heat to low, and add the kale, stirring until wilted.
Season to taste with salt, pepper, and chili peppers flakes.
Return the chicken and bacon to the skillet, and stir well until combined. It will take only 1 minute.
Serve immediately.
