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The ingredients needed to make Sweet Lemon Potato Chicken and Kale (Whole30):
- Take Substance:
- You need 2 Large Sweet Potatoes
- Use 2 Chicken Thighs (or one breast)
- Provide 1/2-1 Bell Pepper
- Prepare 1 cup Kale (fresh)
- Get 1 Lemon
- Provide Olive oil
- Use Spice Marinade:
- Prepare 1 tbsp Paprika
- You need 1 tbsp Garlic Salt
- Prepare 2 tsp Cinnamon
- Get 1 tsp Chipotle (add more to add spice)
- Get 1 tsp Pepper
Instructions to make Sweet Lemon Potato Chicken and Kale (Whole30):
- Pre-heat the oven to 450F.
- Prep the sweet potatoes - wash and poke holes. (Bake on foil for an 50-70mins)
- Chop the kale in diagonally long strips. Put them in a bowl, add and coat the kale in the lemon juice.
- Dice the pepper. Add the pepper, some olive oil, and salt and pepper to the bowl, mix, set aside, and the lemon will continue to soften and cook the salad.
- Now mix the 1 T. paprika, 1 T. garlic salt, 2 t. cinnamon, 1 t. black pepper, and add 1 t. ground chipotle (or add more to increase the spice level).
- Using oil in a mixing bowl, coat the chicken in oil and spice, set aside to marinade for at least 15 mins.
- Line a glass baking sheet with tin foil. Bake chicken for 9-10mins, flip and bake for another 8-10mins (depending on size). Take out and keep lightly cover with the tin foil for another 5 mins.
- Split open the sweet potatoes and cut in half to make four. I like to mash most of the potato, then add the salad on top.
My solution is usually to just have all-the-veggies on hand so I can make everyone happy-ish. Look, I am really never in the mood for anyone. Hearty sweet potatoes and healthy kale come together to make an easy and versatile side dish that pairs well with beef, lamb, chicken, pork or fish. Top leftover Kale and Sweet Potato Sauté with a fried egg or two and you've got a breakfast that will keep blood sugars stable and carry you through the morning. Minimal prep required and made with basic ingredients you probably have on hand or can easily find in the store.
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