Kale & Potatoes & Chicken
for easy assembly make the dressing in a bowl, add the kale, massage the kale, then toss in everything else. this will keep in the fridge up to 3 days.
makes 4 servings if you do it right
from start to finish, takes about an hour– you can def pre-cook the tates and chicken for a quicker meal prep situation
for the base
1 bunch of curly leaf kale (about 4 cups chopped)
12-16 oz potatoes and/or sweet potatoes (3-4 medium potatoes or 1-2 large– GET A FOOD SCALE) roasted as suggested below* or you could just boil them i guess
16 oz (1 lb) chicken breast, grilled as suggested below** and cut into bite size pieces
1/2 small red onion, very thinly sliced. substitute shallot, green onion, or chive if you wish
for the dressing
2 tbsp. tahini
1 tbsp. stoneground or dijon mustard
1 tsp. worcestershire sauce
1 tsp. hot sauce (vinegar based is best here– think chalula, crystal, tapatio)
1/4 cup lemon juice, 1-2 lemons depending how big n juicy they are
1 tbsp. water or more to thin it out
whisk it all together and season with salt and black pepper
29g carbohydrates/ 11g fat / 34g protein
*cut potatoes into bite size pieces, whatever that means for you, and toss in 2 tsp. olive oil, a generous sprinkle of turmeric, garlic and/or onion powder, salt and black pepper. roast at 425 degrees for about 25 minutes, tossing with a spatula once halfway through if you remember. for best results let them cool about 20 minutes before assembling.
**briefly marinate your chicken in lemon juice and your favorite fresh herbs, garlic and onion powder, salt and pepper for 20 minutes or less if you don’t have the time. i highly recommend buying thin-sliced breasts or slicing a larger piece in half for even cooking. leave it to marinate on the counter before cooking it over medium-high in a pre-heated cast iron pan or on the grill until it has nice grill marks on the surface and doesn’t feel springy/rubbery to the touch (~5-7 minutes per side). let it rest before you cut into it!! seriously, just leave it.