Chicken is one of my favourite meats, and after the success of the crispy polenta chicken in my the caesar salad, I just had to make it again. I wanted to make a delicious post-workout meal that would satisfy my hunger cravings and be healthy and nutritious. This meal combines all of my favourite ingredients that I'm loving at the moment. It's full of incredibly nourishing ingredients that work together to boost your health. The creamy, smooth sweet potato mash blends perfectly with the steamed kale and courgettes. They all perfectly combine together to compliment the succulent chicken with a delicious polenta coated crispy outer that has a fantastic paprika kick.
Serves 4
4 organic chicken breasts
1 1/2 large sweet potatoes, peeled & diced
dash of milk
4 handfuls of kale
1 courgette, sliced
2 tbsp olive oil
1 tbsp of polenta
2 tsp paprika
salt & pepper
2 spring onions
Method
- Peel and dice the sweet potatoes. Boil a full kettle and cover the sweet potatoes with boiling water in a large pan. Leave for about 7 minutes, then add the kale on top to steam.
- Whilst the sweet potatoes are cooking, cover the chicken breast in the polenta and paprika and season well. You should add the kale to steam about now. Put the chicken into a frying pan with 2 tbsp of olive oil, turning after 4-5 minutes or until golden and cooked through.
- After you've turned the chicken, add the sliced courgettes to the kale and steam until the chicken is cooked. Take off the heat.
- Strain the sweet potatoes, add a dash of milk, season well and mash until smooth. Then add a drizzle of olive oil and seasoning to the kale and courgettes. Slice the spring onions. Put the mash, courgette & kale mix and spring onions onto a plate then add the chicken on top to serve.
Top tip: To ensure the chicken is cooked properly, pierce a hole into the thickest part of one of the breasts and make sure it's white all the way through and any juices run clear.
Enjoy!
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