YES! Kale and Cabbage have successfully been conquered by this wonderful dish to be so tasty and good! This is a great, beautiful, and colorful dish ❤ Haven’t you heard?!? You are supposed to be eating all of your colors in order to have a fully balanced diet. No, this does not include skittles.
Please comment bellow! Let me know how this tasted to you! Thoughts? Opinions?
1 Sweet Potato
1 lb Organic, antibiotic-free Chicken Breast
1 Cup Rice
1/2 Cup Cilantro
1 head of Kale
1 Bell Pepper
1 tsp Turmeric
1 tbsp Chili Powder
1 tsp Cayenne
1 tsp Salt
1 tsp Pepper
1 tbsp Olive Oil
Start your rice by taking 2 cups of water in a small pot on high heat. Once boiling, add in one cup of rice, turn down to medium heat, and cover with a lid. Once your rice is finished, remove from heat and add 1 tbsp olive oil, 1 tsp salt, cilantro, and half a lemon.
Then, set the oven to broil. Skin and dice sweet potato into bit size pieces. Place into a small bowl with a large spoonful of coconut oil. Season with a pinch of salt, pepper, and chili powder. Mix well. Place on a baking sheet lined with tin foil and place it in the oven for 6-8 min. Meanwhile, dice up your kale, mix with coconut oil, salt and pepper, then place it on the baking tray with the sweet potato and place in the oven for another 3-5 minutes.
Next, take a frying pan and another dollop of coconut oil. Add diced chicken breast to medium/high heat. Season with 1 tsp salt, 1 tsp pepper, cayenne, chili powder, turmeric, and the other half of the lemon. Mix well. Turn heat down and cover with a lid. Check frequently and stir until finished.
Take rice, kale, sweet potato, and chicken and top with salsa, sour cream, avocado, salsa, and serve!