Step-by-Step Guide to Make Speedy Sweet Lemon Potato Chicken and Kale (Whole30)

Hello everybody, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Make Favorite Sweet Lemon Potato Chicken and Kale (Whole30). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Sweet Lemon Potato Chicken and Kale (Whole30), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet Lemon Potato Chicken and Kale (Whole30) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet Lemon Potato Chicken and Kale (Whole30) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Sweet Lemon Potato Chicken and Kale (Whole30) using 13 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Sweet Lemon Potato Chicken and Kale (Whole30):

1. Substance:
2. 2 Large Sweet Potatoes
3. 2 Chicken Thighs (or one breast)
4. 1/2-1 Bell Pepper
5. 1 cup Kale (fresh)
6. 1 Lemon
7. Olive oil
8. Spice Marinade:
9. 1 tbsp Paprika
10. 1 tbsp Garlic Salt
11. 2 tsp Cinnamon
12. 1 tsp Chipotle (add more to add spice)
13. 1 tsp Pepper

Instructions to make to make Sweet Lemon Potato Chicken and Kale (Whole30)

1. Pre-heat the oven to 450F.
2. Prep the sweet potatoes - wash and poke holes. (Bake on foil for an 50-70mins)
3. Chop the kale in diagonally long strips. Put them in a bowl, add and coat the kale in the lemon juice.
4. Dice the pepper. Add the pepper, some olive oil, and salt and pepper to the bowl, mix, set aside, and the lemon will continue to soften and cook the salad.
5. Now mix the 1 T. paprika, 1 T. garlic salt, 2 t. cinnamon, 1 t. black pepper, and add 1 t. ground chipotle (or add more to increase the spice level).
6. Using oil in a mixing bowl, coat the chicken in oil and spice, set aside to marinade for at least 15 mins.
7. Line a glass baking sheet with tin foil. Bake chicken for 9-10mins, flip and bake for another 8-10mins (depending on size). Take out and keep lightly cover with the tin foil for another 5 mins.
8. Split open the sweet potatoes and cut in half to make four. I like to mash most of the potato, then add the salad on top.

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