1. Roast yams. (To speed up the cooking process, microwave for 5 minutes, then bake in a preheated 400°F oven for 20 minutes.)

2. Cut chicken into ½-inch pieces and toss with chopped fresh rosemary, pinch sea salt and pepper, 1 tablespoon olive oil and lemon juice.

3. Sauté chicken until lightly brown and cooked until internal temperature of thickest piece of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Remove from pan and set aside.

4. In the same pan, add a little olive oil to coat the chicken, and sauté the sliced onions until lightly brown, about 2 minutes. Add balsamic vinegar and cook 1 minute, then add chopped kale and sauté 2 more minutes. Add chicken and any juices and stir. Remove from heat and stir in toasted walnuts.

5. Gently stir lemon zest into ricotta, ¼ teaspoon salt and 1/8 teaspoon black pepper, drizzle of olive oil and stir.

6. Split yams in half lengthwise, and place a large spoonful of chicken vegetable mix on top. Top with 2 tablespoons of lemon ricotta on each yam.

7. Place back in preheated 400°F oven for 2 minutes to warm and melt ricotta.