INGREDIENTS (serves 1):
1 x medium chicken breast (150g)
1/2 x tsp smoked paprika
1/2 x tsp ground cumin
1/2 x tsp ground turmeric
1 x medium sweet potato
1 x tsp coconut oil
1 x tsp milk
2 x large handfuls kale (stalks removed)
1/2 x tsp chilli oil
Salt and pepper to season
Slice the chicken into strips and sprinkle the cumin, paprika and turmeric over them, tossing the spices evenly across the strips. Leave to settle.
Peel the sweet potato, chop into chunks, and place in a microwaveable bowl with a couple of tbsps of water. Cover and microwave for 3 – 4 minutes, or until very soft.
Drain the water, and add the coconut oil and milk to the sweet potato. Season with a little salt and pepper, then mash until smooth.
Place the kale in a microwaveable bowl with a few tbsps. of water. Cover and microwave for 5 minutes, until the kale is really wilted and soft, and has sweetened a little to taste.
Meanwhile, heat a little oil in a frying pan, and when hot add the chicken strips. Cook for a minute before turning, then keep cooking and turning until the chicken starts to lightly brown, and when a strip is cut it is white throughout.
Finally, drain the kale of water and drizzle the chili oil through it.
Assemble all parts on your plate and enjoy a feast of flavours!