Kale, Chicken and Sweet Potato Meal Prep




So if you have never had sauteed kale, don't be scared. Kale is actually delicious if done right. Savory dishes are my absolute favorite. I love to add garlic and red chili flakes to veggies to spice them up and give them great flavor. Feel free to swap out veggies or switch the sweet potatoes for red potatoes, brown rice or another healthy option. This is just something I was craving this week that was healthy and could keep me on track. Seasoning your chicken is something you learn over time. I actually know a lot of people who have asked me how to cook chicken. We live in a different time where food is readily available and people don't cook as much, or they have never been taught. So I have linked a recipe on how to get delicious baked chicken below! I hope you enjoy this meal prep, and remember to have fun with it and find out flavors that you enjoy to incorporate into your meal preps!

How to bake chicken


Ingredients:

  • 2 bunches of kale or 1 16oz bag of pre-sliced kale 
  • 4 medium sized chicken breasts
  • 6 tbsp olive oil
  • 1/4 cup chicken broth
  • 1 lemon
  • 3 medium sized sweet potatoes
  • 2 tsp red chili flakes (optional)
  • 1 tbsp minced garlic
  • 2 tbsp garlic and herb seasoning for the chicken (I used Ms. Dash or you can use 1 tsp garlic salt, 1 tsp parsley, 1 tsp oregano and salt and pepper to taste)
  • salt and pepper to taste for all ingredients



Directions:

  1. pre-heat oven to 425 degrees
  2. wash and dice sweet potatoes
  3. drizzle 2 tbsp olive oil over sweet potatoes and season all over with salt and pepper, stir around to cover the potatoes with ingredients
  4. drizzle 1 tbsp olive oil over one side of chicken season with salt and pepper and 1 tbsp garlic and herb seasoning, flip over and season other side of chicken with olive oil, salt and pepper and another tbsp of garlic and herb seasoning
  5. put potatoes and chicken on separate baking dishes or cookie sheets and bake for about 35 to 40 minutes
  6. In a skillet (I used cast iron) put 2 tbsp olive oil in the pan and add minced garlic and red chili flakes, cook on medium heat for about a minute
  7. slowly add kale and chicken broth and cook the kale covered while continuously stirring. Add about 1 tsp salt and pepper to the kale and continue to stir. 
  8. Cook and stir kale for about 10-15 minutes on medium heat until the kale is soft
  9. squeeze juice of one lemon over kale and stir
  10. let ingredients cook and disperse between 4 containers
  11. refrigerate, good in fridge for about five days









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