Coconut Jerk Chicken Skillet with Sweet Potatoes & Kale

This one‑pan coconut jerk chicken is bursting with Caribbean flavor and packed with protein. Sweet potatoes add natural sweetness while kale keeps the dish balanced and nutritious. In under 30 minutes you’ll have a warm, comforting meal that’s perfect for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite‑sized pieces
• 2 medium sweet potatoes, peeled and cubed
• 4 cups chopped kale (stems removed)
• 1/2 cup plain Greek yogurt
• 1/2 cup coconut milk
• 1 tbsp coconut oil
• 2 tbsp jerk seasoning (store‑buy or homemade)
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish, optional

Instructions

1. Heat coconut oil in a large skillet over medium‑high heat until shimmering.
2. Add the chicken pieces, sprinkle with jerk seasoning, smoked paprika, salt, and pepper. Cook until browned on all sides, about 5‑6 minutes.
3. Push chicken to one side, add sweet potato cubes to the pan, spreading them out. Sauté, stirring occasionally, until the sweet potatoes start to soften, about 4 minutes.
4. Toss the kale into the pan and pour in coconut milk. Reduce heat to medium, cover, and let steam for 6 minutes, stirring occasionally to prevent sticking.
5. While the veggies cook, whisk together Greek yogurt, lime juice, and a pinch of salt in a small bowl until smooth.
6. Sprinkle the yogurt mixture over the skillet, cover, and let everything simmer for another 3‑4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Open the lid. If the mixture seems dry, add an extra splash of coconut milk or a tablespoon of water until desired consistency is reached.
8. Taste and adjust seasonings, adding more salt or lime juice as needed.
9. Serve hot, garnished with chopped cilantro, with a side of brown rice or quinoa if desired.

Chef's Note

For an extra kick, sprinkle a pinch of fresh cayenne pepper over the finished skillet. The yogurt sauce can be made ahead the day before and chilled in the fridge – just stir it before adding to the skillet.

Make-Ahead Tips

Cooked chicken and veggies can be prepared up to 24 h in advance, stored separately in airtight containers. Re‑heat gently in a skillet or microwave and add the yogurt sauce just before serving.

Substitutions

Use skinless chicken breasts instead of thighs for leaner protein; use frozen sweet potato cubes if fresh are unavailable; switch regular yogurt for non‑dairy Greek yogurt (e.g., oat or almond) if dairy‑free.