Moroccan-Spiced Chicken Breast with Kale and Mushrooms on Sweet Potato Mash

Moroccan-Spiced Chicken Breast with Kale and Mushrooms on Sweet Potato Mash

I find that it’s often when I feel really tired and think I’ll just make something simple, I discovery recipes that I really like, like this simple but not-so-simple chicken breast recipe. It would have taken longer to make but I’ve got some similar sweet potato dip at home so I used that instead. It tastes so good and it’s got all the healthy ingredients in it, kale, sweet potato, mushrooms and cherry tomatoes, I think I’m going to make it again with some variations soon.

Ingredients

8-10 white cup mushrooms, washed and sliced
A handful of red kale, stemmed and coarsely chopped
A handful of cherry tomatoes, washed
1 chicken breast
1/2 Obela Moroccan Sweet Potato & Roasted Pistachios Dip
Moroccan seasoning
salt and pepper
olive oil

Method

Preheat oven to 200°C. Spread kale on a baking tray and bake for 5-10 minutes until crispy but not burnt.

Heat olive oil in a pan on medium-high heat. Add mushrooms to the pan, season with salt, pepper and some Moroccan seasoning. Fry mushrooms until all the liquid have evaporated. Put aside.

Add more oil to the same pan, add chicken breast. Season with salt, pepper and Moroccan seasoning on each side and pan fry until chicken is cooked through, about 10-15 minutes depending on the thickness.

When the chicken is almost ready, add cherry tomatoes to the pan and fry for about 5 minutes.

Spread sweet potato dip on the plate, add kale and mushrooms, sliced chicken breast and cherry tomatoes.

Note

I used a store-bought sweet potato dip instead of sweet potato mash, works well.

Moroccan-Spiced Chicken Breast with Kale and Mushrooms on Sweet Potato Mash

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