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Chicken, Kale and Sweet Potato Hash

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Bell & Evans Ground breast meat chicken, fresh veggies and hearty sweet potatoes come together in this easy, one-pan Chicken, Kale and Sweet Potato Hash. Hearty, healthy and packed with flavor, our recipe is perfect for breakfast, lunch or dinner!


  • 1 TB Olive Oil
  • 1 Pkg Bell & Evans Ground Chicken Breast Meat
  • 1/2 cup Bell & Evans Organic Chicken Bone Broth
  • 2 tsp Salt, divided
  • 1/2 tsp Black pepper, divided
  • 2 medium Sweet potatoes, cut into 1/2-inch cubes
  • 1 medium Red bell pepper, cut into 1/4-inch slices
  • 1/2 small Red onion, cut into 1/4-inch slices
  • 1 small Zucchini, cut into 1/4-inch half moons
  • 3 cups Kale, stems discarded, cut into 1-inch pieces
  • 1 tsp Smoked paprika
  • 4 Fried eggs, for serving
  • Chopped fresh parsley, for garnish


  1. Heat oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking up into small crumbles with a wooden spoon, until fully cooked, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to plate and set aside.
  2. In the same skillet over medium heat, add remaining oil. Add sweet potatoes and broth. Cover and cook, stirring occasionally, until potatoes are crisp-tender and broth has nearly evaporated, about 10-12 minutes. Stir in peppers and onion, and cook for 2-3 minutes. Add zucchini and kale, and cook, stirring frequently, until kale has wilted and zucchini is tender, about 2-3 minutes. Return chicken to skillet and mix to combine. Season with smoked paprika, remaining salt and pepper.
  3. Top with fried eggs and parsley. Serve and enjoy.

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