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Prep
Difficulty
Easy
Time
Estimate
45 mins
Cut the sweet potatoes & florets and roast as soon as possible. Whip up the Winter Greens Butter. Pound the chicken slightly and sear. When you flip over the chicken, dollop a tablespoon of the Winter Greens Butter on top. Cover and allow it to melt into a sauce. In a separate skillet, toss the winter greens until wilted. Serve the chicken and sauce on top of the greens with the roasted veggies alongside.
These three vegetables balance each other nicely and can be cooked altogether with a splash of olive oil, salt & pepper bringing out the caramel sweetness of each vegetable.
A winter twist on our basil Pesto Herb Butter. Instead of fresh summer basil, try using a bitter arugula or mustard green which will play so nicely with sweet butter, cream cheese and garlic.
Use a grill pan for the lovely charred marks or follow this same method in a skillet. Either way the cook time is similar and flipping occurs when the chicken is easily loosened from the pan.
Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.
