Roast chicken breasts with kale, sweet potatoes, and artichoke romesco

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 770 Calories/Serving

20 Minutes

Romesco, a sauce from Northeastern Spain, is most often made with roasted red peppers. For this quick chicken dinner, Chef Justine swaps in meatier artichoke hearts. In the easy, paleo-friendly side, sautéed kale and sweet potatoes also provide iron and beta-carotene.

Ingredients

  • Two 6-ounce boneless chicken breasts
  • ¾ pound sweet potatoes
  • Peeled fresh garlic
  • 1 bunch kale
  • 1 teaspoon sherry vinegar
  • Sun Basket artichoke romesco (artichoke hearts - roasted almonds - sherry vinegar - olive oil - arugula - fresh garlic - sweet smoked paprika - salt)

Instructions

1

Cook the chicken

Heat the oven to 450°F.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the chicken is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds longer. Transfer the chicken, skin side up, to a lightly oiled sheet pan; do not wipe out the pan.
Roast until the chicken is cooked through, 8 to 10 minutes. Remove the chicken from the oven and let rest.
While the chicken roasts, prepare the sweet potato and kale.

2

Prep the sweet potatoes and kale

  • Trim the ends from the sweet potatoes; cut the sweet potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Finely chop enough garlic to measure 1½ teaspoons.
  • Strip the kale leaves from their stems; coarsely chop the leaves.

3

Cook the sweet potatoes and kale

In the same pan used to brown the chicken, over medium heat, add 1 tablespoon oil if the pan is dry. Add the sweet potatoes and cook, stirring occasionally, until golden brown and beginning to soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Increase the heat to medium-high, and add the kale, sherry vinegar, and ¼ cup water, and season with salt and pepper. Cook, stirring occasionally, until the kale and sweet potato are tender, 5 to 7 minutes.

4

Serve

Spoon the artichoke romesco onto individual plates. Top with the chicken. Serve with the sweet potatoes and kale on the side.

5

Chef's tip

To get dinner to the table in even less time, in step 3, after adding the kale, cover the pan with a lid and cook for just 3 to 4 minutes. The vegetables won’t color as richly, but they will steam more quickly.

Nutrition per serving: Calories: 770, Protein: 46 g, Total Fat: 45 g, Monounsaturated Fat: 27 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 8 g, Cholesterol: 110 mg, Carbohydrates: 46 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 1040 mg,

Contains: tree nuts

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