Chili Lime Chicken with Sweet Potatoes and Kale

Chili Lime Chicken with Sweet Potatoes and Kale

When you combine the heat of chili, the citrus of lime, and the sweetness of potato — it’s like a flavor parade in your mouth.

Category Chicken, Dinner, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Courtney Spiegl


Chili Lime Chicken and Marinade:

  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp jalapeno diced
  • 2-3 cloves garlic diced
  • 1/4 cup lime juice
  • 1 tbsp avocado oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup cilantro chopped
  • 1.5 lbs chicken thighs organic pasture-raised

Sweet Potatoes and Kale:

  • 4 cups sweet potato chopped
  • 2 cups raw kale
  • 2 tbsp avocado oil
  • 3-4 cloves garlic minced
  • Salt and pepper to taste


  1. In a large bowl, add chicken and all marinade ingredients. Stir together and marinate in the refrigerator for 30-60 minutes.
  2. While the meat is marinating, prepare the sweet potatoes and kale. Peel and chop the sweet potatoes into large chunks. Wash, de-stem, and chop the kale.
  3. Roast the sweet potatoes at 400 degrees Fahrenheit for about 30 minutes, or until soft.
  4. Add the sweet potatoes to a large pot and mash them down with a potato masher (or your preferred tool).
  5. Saute the kale with the avocado oil and garlic on medium heat until kale is cooked down.
  6. Stir the kale into the sweet potato mash. Add salt and pepper to taste.
  7. While the mash continues to cook down, heat a large skillet to medium heat. Place the chicken in the skillet and cook for about 7-8 minutes. Flip and cook another 7-8 minutes. Cook until internal temperature reaches 165 degrees Fahrenheit.
  8. Slice the chicken and serve with the sweet potatoes and kale.