|2 servings||calories per servings 440||protein serving 33 g||carbs per serving 50 g||total fat per serving 14 g|
Potatoes and peppers add savory-sweet comfort to this weeknight skillet supper, balanced with a SuperFood salad of kale and—surprise!—tart berries. This meal would also make a wonderful brunch.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||8 g|
Prepare your mise en place: Roughly chop dried fruit. Peel and dice potato. Remove stems from kale and finely chop; thinly slice leaves, keeping stems and leaves separate. Peel and mince shallot. Peel and chop 1 garlic clove. Remove and discard stem and seeds from sweet pepper and banana pepper, and thinly slice flesh. Pick and chop oregano leaves. Cut chicken breasts lengthwise into thirds.
Place potatoes in a small saucepan, and add enough water to cover. Stir in 1/4 teaspoon kosher salt. Place over medium-high heat. Bring water to a simmer, and then use a fork to check a potato piece for doneness: The fork should easily pierce the potato with just a slight resistance. Reserve 1/4 cup cooking liquid, then drain potatoes through a strainer. Allow to drain thoroughly.
While potatoes are cooking make kale salad: In a mixing bowl combine kale leaves, dried fruit, balsamic vinegar and olive oil. Sprinkle with 1/4 teaspoon kosher salt and a generous grinding of black pepper. Massage and crush everything together.
Season chicken pieces on all sides with a total 1/2 teaspoon kosher salt. Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken pieces in a single layer. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip the chicken pieces, and cook until browned on the second side and opaque all the way through, 1-2 minutes more. Transfer chicken to a plate, and cover to keep warm.
Reduce heat to medium, and add remaining 1 teaspoon cooking oil to skillet. Add shallot and kale stems; cook while stirring until it begins to become translucent, 2-3 minutes.
Stir in garlic and peppers. Cook while stirring until peppers are tender, 2-3 minutes more.
Add oregano, chicken pieces with resting juices and cooked potatoes. Cook to warm everything through, and add enough of the reserved potato cooking liquid to moisten all ingredients. Taste and adjust seasoning as desired with salt and pepper.
Serve chicken skillet with kale salad on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...