Crispy Chicken and Leafy Greens

Crispy Chicken and Greens


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


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.


  • 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.


  • 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.

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