Cheesy Chicken, Kale and Sweet Potato Skillet

In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering.

Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Cook without moving for 1-2 minutes, then flip the pieces and continue cooking until no longer pink in the center, about 1-2 minutes. Remove the chicken to a plate, keeping as much liquid in the skillet as possible, and return the skillet to medium heat.

Add a drizzle of olive oil if the skillet is dry. Add the shallot, red bell pepper, and garlic, and cook, stirring often, for 5 minutes, until the onions have started to turn translucent and soften.

Add the sweet potatoes, red pepper flakes (if using), and chicken broth to the skillet. Stir well and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (reduce heat if needed), until the sweet potatoes are tender.

Add the chicken back to the skillet along with the kale. Stir and heat through until the kale is bright green and slightly wilted.

Season to taste with additional salt and pepper if needed. Sprinkle the Monterey Jack cheese over the top and cover the skillet with a lid until the cheese is melted or place under a preheated oven broiler until golden and bubbly.

Serve immediately.