This delicious meal combines super foods to provide you with a tasty and balanced plate.  

Roasted Chicken Breasts with Lemon and Thyme

4 8-ounce chicken breasts, whole bone-in, skin on
Kosher salt
Black pepper
3 teaspoons olive oil, divided
2 teaspoons fresh thyme
1 tablespoon shallot, minced
1 garlic clove, minced
1/8 teaspoon crushed red pepper
4 ounces white wine
8 ounces organic chicken broth
1 lemon, juiced
1 tablespoon flour

Preheat oven to 375 degrees. Brown chicken in a skillet, remove to a roasting pan and cook until 160 degrees about 45-60 minutes.

Sauté shallot until softened. Add garlic and thyme. Deglaze with wine and reduce by half.

Create a slurry with broth and lemon juice. Simmer until thickened and flour taste is cooked out. Season to taste with salt and pepper. Top chicken with sauce and serve.

Grilled Sweet Potato and Wilted Kale Salad

9 sweet potatoes, peeled and cubed
2 tablespoons olive oil
6 garlic cloves, minced
Kosher salt
Black pepper
3 large kale bunches washed, stems removed, and chopped
For the Dressing
1/2 cup olive oil
1/3 cup rice wine vinegar
Red pepper flakes
3 tablespoons parsley, minced
Kosher salt
Black pepper

Preheat the oven to 375 degrees. Place potatoes on a baking sheet. Season with olive oil, salt, and pepper. Roast 30 minutes, turning halfway.

Transfer to big bowl of prepared kale. Add the hot potatoes to wilt and keep stirring to combine.

Combine olive oil with rice wine vinegar, red pepper flakes (optional), parsley, salt, and pepper.

Top salad with dressing.

Member United States Personal Chef Association

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