Pepper Jam Chicken

• Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the pork then).

• Pat pork* dry with paper towels; season all over with paprika, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. • Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet. (For 4, leave veggies roasting; add pork to a second sheet and roast on middle rack.) Roast until pork is cooked through and veggies are tender, 10-12 minutes. TIP: If pork is done before veggies, remove from sheet and roast veggies 5 minutes more. Transfer pork to a cutting board.

Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. (Skip roasting!) Transfer to a cutting board.

• Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Remove from heat. • Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4). Cook, stirring occasionally, until thickened, 3-4 minutes. • Remove from heat; stir in sour cream and season with pepper. TIP: If sauce seems too thick, stir in a splash of water.

• Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.