Chicken, Sweet Potato, and Kale Stew

1 lb boneless skinless chicken thighs cut into 1 inch pieces (I used chicken breast)
1 1/2 tsp dried thyme
1/2 tsp salt
1/8-1/4 tsp cayenne pepper
2 tsp olive oil
1 small sweet onion (I used yellow onion)
1 red or yellow pepper, cut into 3/4 inch pieces (I used yellow pepper)
1 large sweet potato, peeled and chopped (about 2 cups) (I used dark sweet potato (yam) )
1 1/2 cups chicken broth (I used about 3 cups vegetable broth)
3 cups packed coarsely chopped kale or swiss chard (I used kale but I think you can sub spinach)

1. Toss chicken with thyme, salt, cayenne pepper in medium bowl
2. Heat pan and add oil. Add chicken mixture and onion. Cook until chicken is done
3. Add pepper, sweet potatoes, and broth. Bring to a boil. Reduce heat and simmer about 5 minutes. Stir in kale and cook uncovered about 8 minutes and until vegetables are tender.

**My mom got the original recipe from a magazine and I tweaked to make gluten free**