SMyLES

2 pounds boneless, skinless chicken breasts, 1/2″ cubed
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon ground nutmeg
3 tablespoons grapeseed oil
2 leeks, sliced and cleaned
3 garlic cloves, minced
2 carrots, peeled and sliced
2 cups 1/2″ cubed butternut squash
2 cups 1/2″ cubed peeled sweet potato
1/2 bag of pre-washed and chopped kale
64 ounces low-sodium chicken/veggie stock
Parmesan Cheese shaved

1. Clean leeks – chop off ends and peel any rough layers from the outside. Slice and place in a large bowl. Fill the bowl with water and using your hands, continually toss leeks to loosen any dirt. Remove and place on a towel to dry.
2. Toss chopped chicken with 1 teaspoon of salt and pepper, paprika and nutmeg. Heat a large stock pot over medium-high heat and add 2 tablespoons grapeseed oil. Add in chicken and brown on each side – Remove from pan and place in bowl.
3. Reduce heat to low, adding remaining grapeseed oil and toss in leeks with remaining salt and pepper. Stir to coat, then let cook for 5-6 minutes until soft.
4. Add in garlic and stir, cooking for 1 minute, then toss in carrots, squash, sweet potatoes, torn kale and chicken. Add stock and bring to a boil. Once boiling, reduce to a simmer and cover, cooking for 20-30 minutes, until potatoes and squash are soft but nut mushy.
5. Top with a few shavings of Parmesan.