CHARRED CHICKEN WITH SWEET POTATOES
Ingredients:
- 150g boneless chicken breast
- 2 garlic cloves, finely grated
- 1 tablespoon fresh lemon juice, divided
- 1 teaspoon olive oil, divided (7g)
- 250g sweet potatoes, scrubbed and boiled
- 300ml water
- 1 large spring rosemary
- 50g cabbage, shredded to chunks
- 50g feta cheese
- Salt to taste
Method:
- Preheat oven to 450°. Place the meat in a large bowl and season with salt. Add garlic, lemon juice, and oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinate, draining off any excess; discard marinate. Set chicken aside.
- Prick sweet potato all over with a fork and boil it in salted water.
- Once potato is cooked through start cooking the chicken. Heat a non-stick large skillet, preferably cast iron, over medium-high. Cook chicken until skin is very brown (it should get very dark; if you don’t smell it outright burning it will be better with some char), for about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 10-15 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate. Set skillet over medium-high. Cook shredded cabbage just until slightly softened, about 2 minutes. Transfer to plate with chicken.
- Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with shredded cabbage and crumbled feta cheese.
Nutrition Facts:
- Calories: 620.5 Cal
- Protein: 46g
- Carbs: 59.1g
- Fat: 22.2g
