Time: 1 hour.
Complexity: easily
Servings: 4

Spiced chicken breasts with sweet potatoes and kale - a detailed recipe.

Ingredients:

• 4 chicken breasts with skin and bones (about 1300 g)
• 3 tbsp. l. olive oil
• 1 tsp chili seasoning
• 2 sweet potatoes, cut into wedges
• 2 tbsp mustard
• 1 tbsp plus 1 tsp hot sauce
• 1/2 cup breadcrumbs
• 1 tbsp (15 g) unsalted butter, melted
• 1 bunch kale, stems removed, leaves torn (about 6 cups)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, kale, sweet potato, chili seasoning, hot sauce, breadcrumbs, mustard

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Preparation:

Step 1
• Place a rack in the upper third of the oven; preheat to 250°C.
  
  Grease a baking sheet with 1 tablespoon olive oil. Place the chicken breasts skin-side up; season with salt, pepper, and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; add salt and pepper to taste. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are tender, 25 to 30 minutes.
Step 2
• In a small bowl, combine the mustard, 1 tablespoon hot sauce, and the remaining 1/2 teaspoon chili powder. In another small bowl, combine the breadcrumbs, melted butter, 1 teaspoon hot sauce, and a pinch of salt. breading mixture You can add grated cheese.
Step 3
• Remove the baking sheet from the oven and spread the mustard mixture over each chicken breast. Sprinkle with breadcrumbs. Move the chicken and sweet potato to one side of the baking sheet. Place the cabbage on the other side; toss with the remaining 1 tablespoon of olive oil and season with salt and pepper.
  
  Roast until the internal temperature of the chicken breasts reaches 160–175°F (70–75°C) and the cabbage is crisp-tender, about 15 minutes.

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