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Rosemary Chicken With Sweet Potato, Kale And Almonds

Rosemary Chicken With Sweet Potato, Kale And Almonds

Ingredients for One

  1. 150 grams free-range chicken breast
  2. 150 grams sweet potato
  3. 30 grams kale
  4. 2.5 grams rosemary
  5. 1 zucchini
  6. 1 tbsp flaked almonds
  7. 1 red onion
  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. 60 grams kale
  4. 5 grams rosemary
  5. 1 zucchini
  6. 2 tbsp flaked almonds
  7. 1 red onion
  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. 120 grams kale
  4. 10 grams rosemary
  5. 1 zucchini
  6. 4 tbsp flaked almonds
  7. 1 red onion
  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. 180 grams kale
  4. 15 grams rosemary
  5. 2 zucchini
  6. 6 tbsp flaked almonds
  7. 2 red onion
  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 and cut zucchini into 1cm slices
  3. wash sweet potato and cut into 1cm rounds
  4. wash kale, cut out stems and roughly chop
  5. wash and finely chop rosemary
  6. peel and thinly slice red onion
  7. gently massage kale leaves for 60 seconds or until shiny to transform them from tough and bitter to sweet and tender.

Method:

  1. 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.
  2. Meanwhile, combine the chicken with rosemary and olive oil. Season with salt and pepper.
  3. 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.
  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. Serve the chicken with salad and baked sweet potato and zucchini.
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