For around $10, you can make this delicious and nutritious chicken dinner with kale salad and sweet potato fries.
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
1-2 tablespoons extra virgin olive oil
Salt and pepper, to taste
2 tablespoons pepitas
Preheat oven to 450°F.
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.
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.
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.
To serve, slice chicken into thin strips and serve with sweet potatoes and kale salad garnished with pepitas.
Get The Tastemade App!
Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.