- Level: Intermediate
- Total: 1 hr 20 min
- Active: 1 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 831
- Total Fat
- 54 g
- Saturated Fat
- 9 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 7 g
- Sugar
- 22 g
- Protein
- 43 g
- Cholesterol
- 116 mg
- Sodium
- 1121 mg
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 1 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 831
- Total Fat
- 54 g
- Saturated Fat
- 9 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 7 g
- Sugar
- 22 g
- Protein
- 43 g
- Cholesterol
- 116 mg
- Sodium
- 1121 mg
Ingredients
Chicken:
Chimichurri:
Sweet Potatoes:
Garnish:
Directions
- For the chicken: Season the chicken with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Sear one side of the chicken until nicely browned, 5 to 6 minutes. Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes.
- For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly. Add the extra-virgin olive oil and mix to combine. The final product should be smooth but have a bit of texture to it.
- For the sweet potatoes: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the sweet potatoes and cook on high to sear, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes.
- Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the molasses and cook, stirring, until glazed, 3 to 4 minutes. The potatoes should be tender but not falling apart.
- Just before serving, heat the sweet potatoes over high heat and add the kale. Cook until the kale is tender, 2 to 3 minutes. Season with salt and pepper.
- To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates. Lay the chicken breast over the sweet potatoes. Spoon about 2 ounces of the chimichurri over each of the chicken breast. Garnish with the chopped parsley.
