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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sweet lemon potato chicken and kale (whole30). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sweet Lemon Potato Chicken and Kale (Whole30) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Sweet Lemon Potato Chicken and Kale (Whole30) is something which I have loved my whole life. They are fine and they look fantastic.

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

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

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