1. Heat 2 tbsp. of olive oil in a cast iron skillet over medium heat. Brown the sliced chicken
on each side and remove from pan.
2. Add the garlic, red pepper flakes, and the 2 remaining tbsp of olive oil and cook until
fragrant, about one minute. Add the kale, ¼ cup of water, and balsamic reduction and
cook until wilted and tender.
3. Add the roasted sweet potatoes and chicken and season with salt and pepper. Reserve
into two portions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1050g)|
|Recipe Makes: 1|
|Calories from Fat: 2996 (82%)|
|Amt Per Serving||% DV|
|Total Fat 332.9g||444 %|
|Saturated Fat 47.1g||235 %|
|Monounsaturated Fat 238.5g|
|Polyunsanturated Fat 36.1g|
|Cholesterol 410.6mg||126 %|
|Sodium 624.8mg||22 %|
|Potassium 1882.1mg||50 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 5.6g|
|Protein 164.6g||235 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3670
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