Chicken, Collard Greens & Sweet Potato Stew


  • coconut oil
  • 16 oz Organic Free-Range Boneless Skinless Chicken Breast
  • salt and pepper (to taste)
  • 1 diced onion
  • 1 diced stalk of celery
  • 1/2 cup apple cider vinegar (such as “Bragg’s”)
  • 1lb peeled & diced sweet potatoes
  • 2 cups coarsely chopped collard greens (or kale)
  • 4 cups low sodium organic chicken or vegetable stock
  • 2 cups of water
  • 1 1/2 cups of cooked rice/quinoa
  • any other herbs you would like to add such as thyme, oregano, cinnamon, turmeric, rosemary, etc.


  1. In a heavy pot, heat coconut oil at medium.
  2. Season chicken breast with salt and pepper. Sear until golden brown and fully cooked. Set aside.
  3. Add onion, stalk of celery and apple cider vinegar to pan until tender.
  4. Add sweet potatoes, collard greens (or kale), chicken or vegetable stock and water.
  5. Bring to a boil, reduce heat and simmer until potatoes are tender.
  6. Shred chicken, add to pot, and cook until heated through.
  7. Stir in cooked rice/quinoa and season with salt & pepper and herbs

Other Lunch Recipes