Ingredients
- 4 slices bacon
- 3/4 teaspoon yellow curry powder
- 1 pound bonless skinless chicken breasts
- 2 medium sweet potatoes, cut into 1/2-inch pieces
- 1 cup water
- 1 tablespoon Gourmet Garden™ Minced Garlic Stir-In Paste
- 1 tablespoon Gourmet Garden™ Ginger Stir-In Paste
- 1 tablespoon Gourmet Garden™ Jalapeño Stir-In Paste
- 2 tablespoons Gourmet Garden™ Lightly Dried Cilantro, divided
- 2 tablespoons balsamic vinegar
- 7 ounces baby kale or baby spinach, cleaned and trimmed
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Cook bacon in large skillet on medium heat. Remove; drain on paper towel; set aside. Sprinkle curry powder evenly on both sides of chicken breasts. Add to skillet; cook 5 to 6 minutes per side until golden and cooked through (internal temp should reach 165°F). Set aside; keep warm.
- 2 Add sweet potatoes to skillet; cook on medium-high heat 10 minutes or until lightly browned, stirring frequently. Stir in water, Garlic Paste, Ginger Paste, Jalapeno Paste and 1 tablespoon of the Lightly Dried Cilantro. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or until sweet potatoes are tender, stirring occasionally. Stir in balsamic vinegar.
- 3 Toss kale with warm sweet potato mixture in large serving bowl. Slice chicken; layer over kale salad. Crumble bacon and sprinkle over top. Garnish with remaining 1 tablespoon Lightly Dried Cilantro. Serve immediately.
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