Grilled Chicken with Roasted Sweet Potatoes, Kale and Kimchi
Serves: 4
Time: 40 mins
Grilled Chicken and Sweet Potato are such a cliche “healthy dinner” there is nothing terribly special about this dish, but there is a very good reason why this combination features so regularly in a healthy menu. Personally I think it’s a perfect low carb, lean protein meal that is simple but delicious. Tonight I have given it a bit of extra flavour with some crispy roasted kale and some spicy kimchi which you can source nowadays in almost any supermarket in the chilled section
Leftovers
I like roasted sweet potatoes cold and chicken is a great leftover protein so this is a lunch that will be exactly the same, just store the kale in a separate air tight container.
What you'll need
2 large sweet potatoes
1 bunch of kale
2 chicken breasts
2 sprigs of thyme
2 large spoonful’s of spicy kimchi
From the Pantry
1 teaspoon of cumin seeds
olive oil
salt and pepper
Prep and Cook
Preheat Oven to 200c
Cook Sweet Potatoes
Leaving the skins on, give the potatoes a quick brush over with a tea towel to remove any dirt. Then slice each sweet potato in half and then into semi circles no thicker than your little finger. Toss in a little olive oil add salt and pepper then spread out on an oven tray lined with baking paper and pop into the oven to roast for 20 minutes.
Cook Kale
Wash the kale and shake off all the excess water, strip the leaf away from the stalks and toss into the bowl which has just held the sweet potato. Sprinkle with a pinch of salt and the cumin seeds then use your hands to mix the kale around in the bowl so that it picks up all the residue of oil left from the sweet potatoes.
Spread out onto another baking tray lined with paper and pop into the oven to cook for 8-10 minutes until crispy.
Cook Chicken
Chop the thyme up nice and fine removing any large stalks.
Slice each breast in half as if you would to make schnitty, so that you have what looks like 4 thin chicken breasts.
Rub the thyme over the chicken and season both sides with salt and pepper.
Once the kale is cooked and the sweet potatoes have almost finished you can begin cooking the chicken.
Heat a large non stick fry pan with 1 teaspoon of oil and use a non scratch tool like a spatula to spread the oil so that it completely covers the base of the pan.
Once the oil is hot gently lay each piece of chicken in the pan and cook on one both sides for 4 minutes, you want the chicken to cook hot and fast so that it gets a lovely golden almost crunchy exterior.
Plate it Pretty
Divide the sweet potato up into for portions and make a little pile on your plates at 10 o’clock, then carefully place some kale chips to the left and fill the remaining space with the grilled chicken.
Finish with a spoonful of kimchi placed on top of the chicken.
Enjoy!
Lunch tomorrow
When just a dinner for two your lunch leftovers will be exactly the same. If you want the kale chips to stay crispy take them in a seperate air tight container and don’t worry about storing them in the fridge.