Ingredients
- 4 slices bacon
- 1/4 teaspoon (4 milliliters) yellow curry powder
- 1 pound (500 grams) bonless skinless chicken breasts
- 2 medium sweet potatoes, cut into 1/2-inch (1-cm) pieces
- 1 cup (250 milliliters) water
- 1 tablespoon (15 milliliters) Gourmet Garden Chunky Garlic, Stir-In Paste
- 1 tablespoon (15 milliliters) Gourmet Garden Ginger, Lightly Dried
- 1 tablespoon (15 milliliters) finely chopped fresh jalapeno pepper
- 2 tablespoon (30 milliliters) Gourmet Garden Cilantro, Lightly Dried, divided
- 2 tablespoon (30 milliliters) balsamic vinegar
- 1 package (142 grams) baby kale or spinach
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Cook bacon in a large skillet. Remove; drain on paper towel; set aside.
- 2 Sprinkle curry powder evenly on both sides of chicken breasts. Add to skillet; cook 5 to 6 minutes per side; turning once until golden and cooked through. Set aside; keep warm.
- 3 Add sweet potatoes to skillet on medium-high heat; cook 10 minutes or until lightly browned, stirring frequently. Add water, Gourmet Garden Garlic, Lightly Dried Ginger, jalapeno, and Lightly Dried Cilantro; stir. Bring to a boil; simmer on medium-low for 10 minutes, or until sweet potatoes are tender, stirring occasionally. Stir in balsamic vinegar.
- 4 Toss kale with warm sweet potato mixture. Slice chicken; add to salad and top with reserved bacon. Sprinkle with remaining Lightly Dried Cilantro. Serve immediately.
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