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    Rosemary Chicken With Sweet Potato, Kale And Almonds (GF)

    Rosemary Chicken With Sweet Potato, Kale And Almonds (GF)

    1. 150g Sweet Potato
    2. 150g Free-Range Chicken Breast
    3. 50g Kale
    4. 3g Rosemary
    5. 2 tbsp Extra Virgin Olive Oil*
    6. 1 tbsp Flaked Almonds
    7. 1 Zucchini
    8. 1 Red Onion
    9. 1 Honey Sachet
    10. 1 tbsp Red Wine Vinegar*
    11. Salt And Pepper*

    *Pantry items not included in your Pepper Leaf box.

    1. 300g Sweet Potato
    2. 300g Free-Range Chicken Breast
    3. 100g Kale
    4. 5g Rosemary
    5. 3 tbsp Extra Virgin Olive Oil*
    6. 2 tbsp Flaked Almonds
    7. 1 Zucchini
    8. 1 Red Onion
    9. 1 Honey Sachet
    10. 1 tbsp Red Wine Vinegar*
    11. Salt And Pepper*

    *Pantry items not included in your Pepper Leaf box.

    1. 450g Sweet Potato
    2. 450g Free-Range Chicken Breast
    3. 150g Kale
    4. 8g Rosemary
    5. 5 tbsp Extra Virgin Olive Oil*
    6. 3 tbsp Flaked Almonds
    7. 2 Zucchini
    8. 2 Red Onion
    9. 2 Honey Sachet
    10. 2 tbsp Red Wine Vinegar*
    11. Salt And Pepper*

    *Pantry items not included in your Pepper Leaf box.

    1. 600g Sweet Potato
    2. 600g Free-Range Chicken Breast
    3. 200g Kale
    4. 10g Rosemary
    5. 6 tbsp Extra Virgin Olive Oil*
    6. 4 tbsp Flaked Almonds
    7. 2 Zucchini
    8. 2 Red Onion
    9. 2 Honey Sachet
    10. 2 tbsp Red Wine Vinegar*
    11. Salt And Pepper*

    *Pantry items not included in your Pepper Leaf box.

    1. 900g Sweet Potato
    2. 900g Free-Range Chicken Breast
    3. 300g Kale
    4. 15g Rosemary
    5. 9 tbsp Extra Virgin Olive Oil*
    6. 6 tbsp Flaked Almonds
    7. 3 Zucchini
    8. 3 Red Onion
    9. 3 Honey Sachet
    10. 3 tbsp Red Wine Vinegar*
    11. Salt And Pepper*

    *Pantry items not included in your Pepper Leaf box.

    Prep:

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

    Method:

    1. Meanwhile, combine the chicken with rosemary and olive oil. Season with salt and pepper.
    2. 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.
    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. Serve the chicken with salad and baked sweet potato and zucchini.
    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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