- 2 Chicken Breasts (lean)
Veggies (and fruit)
- 1/2 Cup of Onion
- 2 Tablespoons of Minced Garlic
- 1 Medium-sized Peach
- 2 Cups of Kale
- 2 Medium-sized Sweet Potatoes
- 1 Medium Tomato
- 1 - 2 Jalapenos
- 2 Tablespoons of Chopped Cilantro
- 1 Teaspoon Lime Juice
Spices & Seasonings
- Tajin seasoning
- 2 Tablespoons of Olive Oil
Making the Salsa
To make the salsa, the first thing you'll want to do is slice your peach in half then season both sides with Tajin. Then grill both sides face down. You can do this either on a skillet or over the grill just make sure you grill the peaches for 3 minutes, or until they begin to sizzle.
Once the peaches have been grilled chop them roughly and mix with chopped tomato, chopped jalapenos, chopped onion, 1 teaspoon of minced garlic, and lime juice.
Mix thoroughly and allow to rest in the refrigerator until time to plate.
Roasting a few things
Set your oven to 400 degrees Fahrenheit.
Next, line a sheet pan with parchment
In a small bowl pour in 1 teaspoon of olive oil, salt, and pepper and 1 teaspoon of minced garlic.
Peel sweet potatoes and cut into cubes. Then toss in mixture bowl. Lay them out on parchment paper.
Next, toss chicken breasts in the mixture and lay atop the sweet potatoes.
If you're looking for a little more flavor you can add Tajin to your mixture as well
Bake for 45 minutes or until chicken reaches 165 degrees intern temperature.
Let's Wilt Some Stuff
In a medium-sized pan over medium add a teaspoon of olive oil, and 1 teaspoon of minced garlic.
Allow to heat up, then add kale. Allow it to sit in the pan, cooking until Kale turns dark green and reduces in size. Finally, give a good toss with some salt and pepper (to taste)
How to Plate
To plate place kale on half the plate, then top with the chicken breast sliced into strips.
Place sweet potatoes on the other half of the plate.
Finally top chicken with grilled peach salsa.