It's been a couple of weeks since I've made chicken or meat of any kind. It wasn't a conscious decision, but mainly driven by all the awesome vegan recipes I've been trying lately. I have to say that I am intrigued by the number of substitutes that are available for my traditional protein choices. Especially since my failed attempt of going vegan as a teenager resulted in a protein deficiency.
Anyway, I'm not vegan today, hence this awesome chicken dinner. I love it because it can all be accomplished in less than 30 minutes, making it ideal for those busy week nights.
Ingredients (Serves 2)
- 8 oz chicken strips/breast
- 1 medium sweet potato
- 8 cups fresh kale
- 2 tbsp. extra virgin olive oil
- 1/4 cup traditional pesto (store bought or homemade)
- 1/4 cup chopped onion
- 2 garlic gloves
- 1 cup chicken/vegetable stock
Preheat oven to 400 degrees
Peel and slice sweet potato into slices as pictured below. Place potato slices in a bowl with one tablespoon olive oil and shake lightly until olive oil has covered sweet potato pieces. Place on a pizza pan or other vented pan as pictured below and place in oven at 400 degrees for 15 minutes on each side. You will know the pieces are ready to be turned because the bottom will be crispy sort of like french fries.
Rinse chicken in cold water and pat dry. In a mixing bowl combine chicken with pesto. I like to do this a few hours before or even the night before to let the flavors from the pesto soak into the chicken. Next, simply cook the chicken in a non-stick pan or grill (indoor or outdoor) at medium heat until cooked.
Last but not least is our yummy kale. In a non-stick pan, sauté onions and garlic in one tablespoon olive oil until slightly cooked. Add kale and chicken or vegetable stock and let simmer until liquid is gone. Unlike spinach, the kale should still have a fresh un-withered appearance when done.
No comments:
Post a Comment