Prep chicken, kale and herbs as noted. Turn sweet potatoes into noodles using a spiralizer.
Heat a large skillet over medium heat and add in 1 tbsp ghee. Once hot, add in the sweet potato noodles. Cook, stirring occasionally, until the noodles are tender but not too soft, about 6-7 minutes. Remove and place on a plate.
While the noodles are cooking, make the sauce by placing all of the sauce ingredients in a high powered blender. Blend until smooth and creamy and set aside.
In the same pan over medium heat, add in 1 tbsp of ghee. Add in the cubed chicken. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-6 minutes.
Add the chopped kale and herbs. Cook, stirring frequently, until wilted, about 2-3 minutes.
Add the sweet potato noodles back in to the pan. Pour the sauce over everything and toss to mix. Cook another 2-3 minutes, stirring regularly, until the sauce is warmed.
Serve topped with additional herbs as desired.
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