Healthy Herby Chicken with Kale and Sweet Potato Salad
Autumn has arrived and I'm sure I'm not the only one wanting to drop a few pounds before Christmas rolls around. Luckily all the tastiest healthy foods are bang in season right now and I've thrown them all together in this DELICIOUS warm salad - yum!
The combination of crispy kale, roasted sweet potatoes, herby chicken and a punchy garlic dressing is truly spectacular, turning simple ingredients into a meal you'll want to eat again and again. Perfect for lunch or dinner, make this recipe and I promise you won't be disappointed!
Healthy Herby Chicken with Kale and Sweet Potato Salad
Serves 4
4 chicken breasts – flattened out with a rolling pin then seasoned
For the marinade:
60g mint
60g oregano
60g parsley
60g coriander
1 clove garlic
60ml lemon juice
150ml olive oil
175ml white wine
3g ground cumin
5g sea salt
3g cracked black pepper
For the salad:
100g kale, woody stalks removed and roughly chopped
4 medium washed but unpeeled sweet potatoes, cut into chunks (approx. 600g)
1 red onion, cut into half moons
5g chilli flakes
For the dressing:
1 clove of garlic
100g yoghurt
1 tbsp English mustard
30ml red wine vinegar
For the marinade, blitz all the ingredients until smooth. Coat the chicken in the marinade and leave for 24 hours. Then, when you are ready to cook, preheat the oven to 200C/Gas Mark 6.
For the salad, put the sweet potato and onion on a tray, add chilli flakes and olive oil. Roast in the preheated oven for approximatley 25 minutes until the potatoes are charred and cooked, cool slightly. Place the marinated chicken breasts on a lightly oiled tray and roast in the oven for the final 15 minutes of the cooking time. After the chicken has been in for 5 minutes, bake the kale on a baking tray in a single layer with a drizzle of oil and a pinch of salt and pepper. When the final 10 minutes is up, take out the sweet potato, kale and the chicken and set aside while you make the dressing.
For the dressing, blend all the ingredients together. To serve, place the sweet potato chunks and crispy kale in four shallow bowls, slice the chicken and divide betweens the dishes then drizzle over the dressing.
The combination of crispy kale, roasted sweet potatoes, herby chicken and a punchy garlic dressing is truly spectacular, turning simple ingredients into a meal you'll want to eat again and again. Perfect for lunch or dinner, make this recipe and I promise you won't be disappointed!
Healthy Herby Chicken with Kale and Sweet Potato Salad
Serves 4
4 chicken breasts – flattened out with a rolling pin then seasoned
For the marinade:
60g mint 60g oregano
60g parsley
60g coriander
1 clove garlic
60ml lemon juice
150ml olive oil
175ml white wine
3g ground cumin
5g sea salt
3g cracked black pepper
For the salad:
100g kale, woody stalks removed and roughly chopped
4 medium washed but unpeeled sweet potatoes, cut into chunks (approx. 600g)
1 red onion, cut into half moons
5g chilli flakes
For the dressing:
1 clove of garlic
100g yoghurt
1 tbsp English mustard
30ml red wine vinegar
For the marinade, blitz all the ingredients until smooth. Coat the chicken in the marinade and leave for 24 hours. Then, when you are ready to cook, preheat the oven to 200C/Gas Mark 6.
For the salad, put the sweet potato and onion on a tray, add chilli flakes and olive oil. Roast in the preheated oven for approximatley 25 minutes until the potatoes are charred and cooked, cool slightly. Place the marinated chicken breasts on a lightly oiled tray and roast in the oven for the final 15 minutes of the cooking time. After the chicken has been in for 5 minutes, bake the kale on a baking tray in a single layer with a drizzle of oil and a pinch of salt and pepper. When the final 10 minutes is up, take out the sweet potato, kale and the chicken and set aside while you make the dressing.
For the dressing, blend all the ingredients together. To serve, place the sweet potato chunks and crispy kale in four shallow bowls, slice the chicken and divide betweens the dishes then drizzle over the dressing.
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