Warm Chicken Sweet Potato Hash
A quick and comforting skillet hash featuring tender leftover chicken, naturally sweet roasted sweet potato, and fresh kale. Sautéed with olive oil and fragrant spices, it delivers rich flavor and high protein with zero fuss.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Pre-chopping kale and vegetables ahead of time makes this dinner come together in under 15 minutes.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Heat 1 tbsp (15 ml) of olive…
- 01
Heat 1 tbsp (15 ml) of olive…
Heat 1 tbsp (15 ml) of olive oil in a large skillet or frying pan over medium-high heat at 350°F (175°C) for 1 minute until shimmering.
Look for: shimmering
Tap card to mark done - 02
Add 0
Add 0.75 cups (100g) of peeled, small-diced sweet potato to the skillet. Cover with a lid and cook for 6 to 8 minutes, stirring occasionally, until the sweet potato pieces are tender when pierced with a fork and golden brown on the edges.
Look for: the sweet potato pieces are tender when pierced with a fork and golden brown on the edges
Tap card to mark done - 03
Remove the lid and add 0
Remove the lid and add 0.5 pcs of diced bell pepper and 0.25 pcs of diced red onion to the pan. Sauté for 3 to 4 minutes until the vegetables soften and become fragrant.
Look for: the vegetables soften and become fragrant
Tap card to mark done - 04
Stir in 1 pcs of minced garlic…
Stir in 1 pcs of minced garlic clove, 0.5 tsp of ground cumin, 0.25 tsp of smoked paprika, 0.125 tsp of salt, and 0.125 tsp of black pepper. Cook for 1 minute until spices are fragrant.
Look for: spices are fragrant
Tap card to mark done - 05
Add 1
Add 1.25 cups (175g) of cooked, shredded roasted chicken and 1.5 cups (50g) of chopped kale to the skillet. Toss continuously for 2 to 3 minutes until the kale is wilted and the chicken is fully warmed through to an internal temperature of 165°F (74°C).
Look for: the kale is wilted and the chicken is fully warmed through to an internal temperature of 165°F (74°C)
Tap card to mark done - 06
Remove from heat
Remove from heat, squeeze 1 tbsp (15 ml) of fresh lemon juice over the skillet, toss once more, and serve warm immediately in a shallow bowl.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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