Ingredients:
Serves 2
- 1 large chicken breast
- 1 cup Dino Kale (chopped)
- 1 cup Savoy Cabbage (chopped)
- 4 Potato (cubed)
- Olive oil
- Garlic (minced)
- Balsamic vinegar
- Egg
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Black pepper
- 1/4 tsp Salt
- 1/4 cup all purpose flour
Directions:
Crispy Chicken
- Cut the chicken breast in half horizontally.
- Beat an egg in a bowl.
- Put flour, garlic powder,onion powder, black pepper and salt together on a plate.
- Dip the chicken into the egg and then the flour mixture on both sides.
- Air fry at 380F for 10 minutes and flip them over. Cook for an additional 6- 9 minutes (or until the internal temperature reaches 165F).
Potato cubes
- Wash and peel potatoes.
- Dice the potatoes into cubes.
- Lightly coat the potatoes in olive oil.
- Air fry for 20- 25 minutes. Check and toss around the half way mark.
Greens
- Add olive oil to pan and lightly brown the minced garlic.
- Add the chopped kale and savoy cabbage. Gently wilt for 2 -3 minutes and turn off heat.
Plating
- Assemble the vegetables with garlic on a plate. Drizzle balsamic vinegar and olive oil over the greens. Chop the crispy chicken length ways and layer on the greens. Last but by no means least add the potatoes.
Wee Wooden Spoon 