Healthy Feast for 2, Only $10!

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 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.