Sweet Lemon Potato Chicken and Kale (Whole30)
Sweet Lemon Potato Chicken and Kale (Whole30)

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sweet lemon potato chicken and kale (whole30). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Sweet Lemon Potato Chicken and Kale (Whole30) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Sweet Lemon Potato Chicken and Kale (Whole30) is something which I have loved my whole life. They are nice and they look fantastic.

Chop the kale in diagonally long strips. Put them in a bowl, add and coat the kale in the lemon juice. Add the pepper, some olive oil, and salt and pepper to.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sweet lemon potato chicken and kale (whole30) using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sweet Lemon Potato Chicken and Kale (Whole30):
  1. Prepare Substance:
  2. Get 2 Large Sweet Potatoes
  3. Make ready 2 Chicken Thighs (or one breast)
  4. Prepare 1/2-1 Bell Pepper
  5. Make ready 1 cup Kale (fresh)
  6. Take 1 Lemon
  7. Take Olive oil
  8. Prepare Spice Marinade:
  9. Prepare 1 tbsp Paprika
  10. Prepare 1 tbsp Garlic Salt
  11. Get 2 tsp Cinnamon
  12. Get 1 tsp Chipotle (add more to add spice)
  13. Prepare 1 tsp Pepper

While sweet potatoes roast, in a small bowl combine oil, lemon juice, dijon & garlic powder and whisk to combine. Pour that dressing over the kale in a bowl and toss to coat. To the same pan, add the sweet potatoes and chicken. Season the chicken all over with sea salt, black pepper and ranch seasoning.

Steps to make Sweet Lemon Potato Chicken and Kale (Whole30):
  1. Pre-heat the oven to 450F.
  2. Prep the sweet potatoes - wash and poke holes. (Bake on foil for an 50-70mins)
  3. Chop the kale in diagonally long strips. Put them in a bowl, add and coat the kale in the lemon juice.
  4. Dice the pepper. Add the pepper, some olive oil, and salt and pepper to the bowl, mix, set aside, and the lemon will continue to soften and cook the salad.
  5. Now mix the 1 T. paprika, 1 T. garlic salt, 2 t. cinnamon, 1 t. black pepper, and add 1 t. ground chipotle (or add more to increase the spice level).
  6. Using oil in a mixing bowl, coat the chicken in oil and spice, set aside to marinade for at least 15 mins.
  7. Line a glass baking sheet with tin foil. Bake chicken for 9-10mins, flip and bake for another 8-10mins (depending on size). Take out and keep lightly cover with the tin foil for another 5 mins.
  8. Split open the sweet potatoes and cut in half to make four. I like to mash most of the potato, then add the salad on top.

Heat the reserved drippings in the skillet over medium heat. Sweet Potatoes: Any variety of sweet potato works well in this recipe. Yukon gold potatoes are also a delicious substitution if you aren't the biggest sweet potato fan! Chicken breast: I like to use whole skinless, boneless chicken breasts in this recipe. You can use bone-in chicken breast or thighs for this recipe but keep a close eye on the cooking temperature.

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