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Chicken With Broccoli, Kale And Almond Salad

Chicken With Broccoli, Kale And Almond Salad

Ingredients for One

  1. 150 grams free-range chicken breast
  2. 150 grams sweet potato
  3. 25 grams kale
  4. 2.5 grams rosemary
  5. 1 tbsp flaked almonds
  6. 0.5 eschalot
  7. 70 grams broccoli
  8. 0.5 tbsp red wine vinegar - PANTRY ITEM
  9. 0.5 tsp honey - PANTRY ITEM
  10. 1.5 tbsp extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free-range chicken breast
  2. 300 grams sweet potato
  3. 50 grams kale
  4. 5 grams rosemary
  5. 2 tbsp flaked almonds
  6. 1 eschalot
  7. 140 grams broccoli
  8. 1 tbsp red wine vinegar - PANTRY ITEM
  9. 1 tsp honey - PANTRY ITEM
  10. 3 tbsp extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free-range chicken breast
  2. 600 grams sweet potato
  3. 100 grams kale
  4. 10 grams rosemary
  5. 4 tbsp flaked almonds
  6. 2 eschalot
  7. 280 grams broccoli
  8. 2 tbsp red wine vinegar - PANTRY ITEM
  9. 2 tsp honey - PANTRY ITEM
  10. 6 tbsp extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free-range chicken breast
  2. 900 grams sweet potato
  3. 150 grams kale
  4. 15 grams rosemary
  5. 6 tbsp flaked almonds
  6. 3 eschalot
  7. 420 grams broccoli
  8. 3 tbsp red wine vinegar - PANTRY ITEM
  9. 3 tsp honey - PANTRY ITEM
  10. 9 tbsp extra virgin olive oil - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Prep:

  1. pre-heat oven to 200°C
  2. wash sweet potato and cut into 1cm rounds
  3. wash and trim broccoli and cut into small florets
  4. wash kale, cut out stems and roughly chop
  5. wash and finely chop rosemary
  6. peel and thinly slice eschalot

Method:

  1. -Gently massage kale leaves for 60 seconds or until shiny to transform them from tough and bitter to sweet and tender.
  2. Toss the sweet potato in olive oil, then season with salt and pepper. Arrange the sweet potato in a single layer on a lined baking tray. Bake for about 20 minutes or until tender.
  3. Meanwhile, combine the chicken with rosemary and olive oil. Season with salt and pepper.
  4. 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.
  5. Boil the broccoli in a saucepan of salted water for 2 to 3 minutes or until only just tender. Drain and cover to keep warm.
  6. In a large bowl, whisk together the red wine vinegar, honey and oil. Add in the broccoli, kale, almonds and eschalot. Toss together to coat.
  7. Serve the chicken with salad and baked sweet potatoes.
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