• Rosemary Chicken With Sweet Potato, Kale And Almonds
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Rosemary Chicken With Sweet Potato, Kale And Almonds

Rosemary Chicken With Sweet Potato, Kale And Almonds

  1. 1 Each Zucchini
  2. 150 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 3 g Rosemary
  5. 1 tbsp Red Wine Vinegar - PANTRY ITEM
  6. 1 Each Red Onion
  7. 30 g Kale
  8. 1 tsp Honey
  9. 150 g Free-Range Chicken Breast
  10. 1 tbsp Flaked Almonds
  11. 2 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  1. 1 Each Zucchini
  2. 300 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 5 g Rosemary
  5. 1 tbsp Red Wine Vinegar - PANTRY ITEM
  6. 1 Each Red Onion
  7. 60 g Kale
  8. 1 tsp Honey
  9. 300 g Free-Range Chicken Breast
  10. 2 tbsp Flaked Almonds
  11. 3 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  1. 2 Each Zucchini
  2. 450 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 8 g Rosemary
  5. 2 tbsp Red Wine Vinegar - PANTRY ITEM
  6. 2 Each Red Onion
  7. 90 g Kale
  8. 2 tsp Honey
  9. 450 g Free-Range Chicken Breast
  10. 3 tbsp Flaked Almonds
  11. 5 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  1. 2 Each Zucchini
  2. 600 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 10 g Rosemary
  5. 2 tbsp Red Wine Vinegar - PANTRY ITEM
  6. 2 Each Red Onion
  7. 120 g Kale
  8. 2 tsp Honey
  9. 600 g Free-Range Chicken Breast
  10. 4 tbsp Flaked Almonds
  11. 6 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  1. 3 Each Zucchini
  2. 900 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 15 g Rosemary
  5. 3 tbsp Red Wine Vinegar - PANTRY ITEM
  6. 3 Each Red Onion
  7. 180 g Kale
  8. 3 tsp Honey
  9. 900 g Free-Range Chicken Breast
  10. 6 tbsp Flaked Almonds
  11. 9 tbsp Extra Virgin Olive Oil - PANTRY ITEM

Prep:

  1. Wash sweet potato and cut into 1cm rounds.
  2. Gently massage kale leaves for 60 seconds or until shiny to transform them from tough and bitter to sweet and tender.
  3. Wash kale, cut out stems and roughly chop.
  4. Wash and cut zucchini into 1cm slices.
  5. Wash and finely chop rosemary.
  6. Pre-heat oven to 200°c.
  7. Peel and thinly slice red onion.

Method:

  1. Meanwhile, combine the chicken with rosemary and olive oil. Season with salt and pepper.
  2. Serve the chicken with salad and baked sweet potato and zucchini.
  3. Toss the sweet potato and zucchini in olive oil, then season with salt and pepper. Arrange them in a single layer on a lined baking tray. Bake for about 20 minutes or until tender.
  4. In a large bowl, whisk together the red wine vinegar, honey and oil. Add in the kale, almonds and red onion. Toss together to coat.
  5. Heat a large, non-stick frying pan over medium to high heat. Add the chicken and cook for about 5 minutes on each side or until cooked through.
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