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SMILE WEB-02

Sonja & Liam’s recipe

Crunchy kale with roast chicken & cauliflower with miso yoghurt sauce  & pine nut

We love a quick one pan/pot dish and the crispy kale & cauli, packed with crunch & flavour is a wonderful mid week winner. I keep garlic a tub of roasted garlic cloves with their skin on in my fridge at all times!!

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients 

4 small chicken breasts

3 tsbp olive oil

150g kale, thick stalks stripped

400g cauliflower, sliced into steaks

1 tsp sumac

2 tbsp sesame seeds

 

For the sauce

2 cloves of roast garlic

100ml Greek yoghurt

1 tbsp real peanut butter, (no sugar added)

20g pine nuts, toasted

1 red chilli, sliced

 

  1. Preheat the oven to 220’C
  2. Cover a large oven baking tray or 2 smaller ones with foil.
  3. Crush the garlic in a bowl the olive oil and the sumac. Coat the cauliflower and spread onto the tray. Pop it in the oven for 20 min.
  4. Meanwhile, season the oil & add the sesame & rest of the sumac. Dip or coat the chicken breasts in the mix, Heat a medium frying pan with a dash of oil and cook the breasts for 3-4 minutes on each side until golden brown.
  5. Coat the kale in the remaining oil, sesame & sumac, add scrape it all onto the cauliflower tray or on the separate one if 2 smaller trays, when the beeper goes off.
  6. Then pop the chicken breast equally spread on the kale and roast for 10 minutes until crispy and the chicken cooked through.
  7. Meanwhile, mix all the sauce ingredients together & serve with the chicken, kale & cauliflower when ready to serve. Sprinkle with pine nuts and red chilli

TIP

For ZERO washing up & to save even more washing up, ditch the frying in step 4 and cook the chicken breast once dipped on top of the cauliflower , after it has had 10 minutes in the oven to roast

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