Quick, simple, delicious, and good for you! This tantalizing dish is something I make for post-workout meals. I obviously don’t make this much for just myself, but I doubled the recipe to make it for us for dinner the other night. Oven roasting all the ingredients lets the natural flavors really standout. The sweet potatoes are a nice contrast with the slightly tangy white onion, earthy kale, and slightly woody carrot. The chicken with lemon slices provides the finishing touch. No herbs necessary. Try this and cook it often. You will not be disappointed.
Ingredients and Directions:
¾ lb chicken breast, cut in strips lengthwise (6 strips)
1 ½ cup kale, coarsely chopped
12 baby carrots, sliced
½ a onion, sliced
8 thin slices of a lemon
1 large sweet potato, peeled and cubed
1 large garlic clove, minced (optional)
Olive oil
Salt and pepper
Preheat oven to 350 degrees. Toss all ingredients in olive oil. Arrange sweet potatoes, carrots, onion, and garlic on the bottom of a pan. Season the mixture with salt and pepper. Add kale over this mixture, and arrange chicken over the kale. Season with salt and pepper once more, and add lemon slices to the top of the chicken. Cover with foil, poking a few holes for ventilation, and place in the oven for 30 minutes.
Enjoy!
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