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For around $10, you can make this delicious and nutritious chicken dinner with kale salad and sweet potato fries.

Healthy feast for 2, only $10!


  • 2 sweet potatoes, peeled

  • 2 tablespoons melted coconut oil, divided

  • 2 teaspoons ground cinnamon

  • 2 pasture-raised, organic, boneless chicken thighs

  • 1 tablespoon curry powder

  • 1 bunch kale, stems removed

  • 1 lemon

  • 1-2 tablespoons extra virgin olive oil

  • Salt and pepper, to taste

  • 2 tablespoons pepitas


  1. Preheat oven to 450°F.

  2. Slice potatoes into 1/4-inch-thick french fries and place on a foil-lined sheet tray. Toss with 1 tablespoon coconut oil and ground cinnamon until evenly coated. Bake for 20-30 minutes until crispy and cooked through.

  3. Preheat a skillet over medium heat. Coat chicken thighs with curry powder and season with salt and pepper. Add 1 tablespoon coconut oil to the pan. Cook chicken 3-4 minutes per side until browned and the internal temperature reaches 165°F. Remove from heat and let rest 2-3 minutes.

  4. Cut kale into thin strips. Add the kale, lemon juice, olive oil, salt and pepper to a large bowl, and massage the lemon vinaigrette into the kale.

  5. To serve, slice chicken into thin strips and serve with sweet potatoes and kale salad garnished with pepitas.

Healthy feast for 2, only $10!




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox