Rosemary Chicken Twice-Baked Yam

Prep Time 45 min
Servings 4


  • 1-½ pounds {Foster Farms Simply Raised boneless skinless chicken breast fillets}, cut into ½-inch pieces

  • 4 medium yams

  • 1 tablespoon fresh chopped rosemary

  • ¼ teaspoon sea salt

  • ¼ teaspoon fresh black pepper

  • 1 tablespoon olive oil

  • 1 tablespoon fresh lemon juice

  • 1 sweet yellow onion, medium-sized, halved and sliced thin

  • 1 tablespoon balsamic vinegar

  • 4 cups kale leaves, stems removed, loosely packed

  • ¼ cup walnuts, toasted

  • 1 teaspoon lemon zest

  • 1 cup ricotta cheese

  • ¼ teaspoon sea salt

  • 1/8 teaspoon fresh black pepper


  • 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.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.