Roasted Chicken and Kale
Author: Alexa Schirm
Recipe type: Dinner
Serves: 4-6
- 1 bunch baby kale, washed
- 10-12 baby potatoes, washed and cut
- 2 Chicken Breasts
- 1⁄3 cup olive oil
- 1⁄4 cup soy sauce
- 2 Tbsp red wine vinegar
- Juice of 1 lemon
- 1-2 tbsp Worcestershire sauce
- 1 tbsp parsley flakes
- 1 tsp dijon mustard
- Freshly cracked black pepper, to taste
- 4 cloves garlic, minced
- Heat oven to 425 degrees.
- Combine the olive oil through minced garlic in a small bowl and set aside.
- Wash and cut potatoes and place in baking dish.
- Add baby kale and top with chicken breasts.
- Pour sauce over everything and bake for 30-45 minutes or until chicken is cooked through and potatoes are tender.
- If needed you can add a tent or cover after the first 10-15 minutes. I did not need to do this.
- Serve with fresh baby kale and make sure to drizzle the sauce over everything before you eat it. Mouth watering!
Recipe by Simple Roots at https://simplerootswellness.com/roasted-chicken-kale/
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