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About the Dish

  • Sweet Potato

    Sweet Potato

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Lemon


  • Garlic


  • Onion Powder

    Onion Powder

  • Chili Spice

    Chili Spice

  • Crystal Hot Sauce

    Crystal Hot Sauce

  • Chicken Breast

    Chicken Breast

  • Kale



Heat oven to 425 ° F
MISE EN PLACE Peel sweet potatoes; slice lengthwise into 1/2-inch slices, and cut each slice into 1/2-inch-wide fries. Halve lemon; squeeze 1 teaspoon juice from one half, and cut the other half into wedges. Peel and mince garlic. Separate kale stems from leaves. Chop stems, and tear or chop leaves into bite-size pieces. Cut each chicken breast lengthwise into three strips.
Line a baking sheet with parchment paper (or lightly coat with cooking oil). In a medium bowl toss sweet potato with 1 teaspoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange in a single layer on the prepared baking sheet. Bake until golden and tender, 20-25 minutes, turning gently halfway through cooking time so they don't stick.
While potatoes are roasting, assemble comeback sauce: In a small bowl combine mayonnaise, mustard, lemon juice, garlic, onion powder, chili powder, 1/4 teaspoon kosher salt, and hot sauce to taste.
Season chicken with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook, stirring frequently, until chicken is cooked through, 4-5 minutes. Transfer chicken to a plate.
Return sauté pan to medium-high heat. Add kale stems, and cook, stirring, until they begin to become translucent, 2-3 minutes. Add leaves and 1 tablespoon water. Cook, stirring, until leaves begin to wilt, 2-3 minutes. Remove from heat. Season to taste with kosher salt and black pepper.
Divide chicken strips and sauteed kale between 2 dinner plates. Top each with sweet potato fries. Serve with sauce and lemon wedges, and enjoy!