Directions

• Heat 1 tablespoon of oil in a large pot over medium heat.
• Generously season the chicken breast with salt and pepper, then add to the pot. Cook for 5-7 minutes on each side, until the chicken reaches an internal temperature of 165F. Remove from the pot and add to a large bowl. Shred with a fork, kitchen shear, or an electric mixer. Set aside.
• In the same pot over medium heat, add 1 tablespoon of oil and the chopped onion. Cook for about 5 minutes, until translucent. Add the garlic and ginger and cook for about 2 minutes, until aromatic.
• Add the sweet potato, salt, pepper, and turmeric, stir to combine, and cook for about 5 minutes, to soften the potato. Add the broth, cover, and increase the heat to medium high to bring the liquid to a boil. Once boiling, reduce the heat to medium and simmer, covered, for about 20 minutes, until the sweet potato is tender to a fork.
• Add the coconut milk and kale, stir to combine, and cook, uncovered, on low until the kale has wilted, about 2 minutes. Add the shredded chicken, stir to combine, and continue to cook for 2 to 3 minutes, until the chicken is heated through.
• Divide evenly among bowls to serve.