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14 spice Ground Chicken with kale and sweet potatoes

$12.50


Ground Chicken


Sweet Potatoes Cubed


Pine nuts


Raisins


Cilantro-Pumpkin Seed Salsa Verde


14 Spice Rub


Kale

Preheat the oven to 425.


Sweet potatoes



  • Toss sweet potatoes on a sheet pan with olive oil, salt, pepper. Bake for 10-15 minutes.

  • NOTE – Every 5-6 minutes, give the potatoes a check and rotate them around the sheet pan, they will go fast once then start to brown.


Browning the Chicken –


Heat the pan and coat with olive oil. Heat the oil in a large skillet over medium-high heat.



  • Add the meat to the hot pan and break into pieces. Season with salt and pepper, and the 14 spice rub. Let the meat brown for 4 to 5 minutes. The chicken has finished when it is evenly browned and shows no signs of pink.

  • Drain any excess fat out of the pan.

  • Reduce the heat to Low, and add the Cilantro-Pumpkin Seed Salsa Verde, and mix in fully. And Turn off heat.


Kale


Liberally cover with salt, pepper, and olive oil on a sheet pan roast for only about 5 -8 minutes.



  • In a large bowl mix pine nuts, raisins and kale. Salt/Pepper/ & more olive oil to taste.


Assemble your bowl.



  • Place the roasted sweet potatoes down in the bowl.

  • Top that with the Kale

  • Top that with the ground meat

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