|2 servings||calories per servings 510||protein serving 31 g||carbs per serving 41 g||total fat per serving 25 g|
An irresistible blend of mayonnaise, mustard, chili and garlic, comeback sauce is kin to a remoulade or Thousand Island dressing. It likely originated in Mississippi, where it’s common to bid farewell with “Y’all come back!” rather than “goodbye”. We’ll gladly come back to this sauce with each bite on this dish, whether it’s the juicy seared chicken, bitter kale or (especially!) sweet potato oven-fries. It’s a simple dish full of flavor that makes a wonderful welcome home after a workday.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||41 g|
|Dietary Fiber||8 g|
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!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...