Balsamic Onion Chicken with Mashed Potatoes and Garlicky Kale

https://app.nutriversity.com/recipe/view/472/balsamic-onion-chicken-with-mashed-potatoes-and-garlicky-kale

Amt Measure Ingredient Cal Carb Pro Fat GI
1medium (2-1/2")red onionred onion40374115
1medium whole (2-3/5" dia)red tomatoesred tomatoes22.1194238
2clovegarlicgarlic8.982030
3/4poundwhite potatoeswhite potatoes319.828729582
1/4poundkalekale55.6401994
1tablespoonwaterwater00000
1/4cupghee (clarified butter)ghee (clarified butter)447.9004680
1tablespoonolive oilolive oil119.3001220
5teaspoonbalsamic vinegarbalsamic vinegar23.4181030
1/4cup + 1 tablespoonwaterwater00000
10ouncechicken breast meatchicken breast meat327.40246640
1/2teaspoonsaltsalt00000
1/4teaspoonblack pepperblack pepper1.41000
Totals: 1386 Calories Balance: 30-22-48 1365.8 410 305 671 63

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Active Time: 20 minutes

Total Time: 40 minutes

Wash and dry all produce.

Halve, peel, and thinly slice onion.

Core and finely chop tomato.

Chop garlic.

Cut potatoes into 1-inch cubes and place in a pot with enough water to cover by 2 inches.

Bring potatoes to a boil. Cook until tender, about 15 minutes. Reserve 1/2 cup of cooking water, then drain potatoes and return to pot. Mash to desired consistency. Stir in half of the ghee. (If needed, add reserved water a little at a time to create a creamier consistency.). Season with salt and pepper, set aside.

While potatoes are cooking, Heat 1/3 of the olive oil in a large pan over medium-high heat. Remove and discard stems and ribs from kale; roughly chop leaves. Add the kale with small amount of water and cook until wilted, around 5 minutes. Add garlic and cook another minute or so.

Heat remaining ghee and 1/3 of the olive oil in a medium nonstick pan over medium heat. Add onion and a pinch of salt and pepper. Cook until softened, stirring occasionally. Stir in tomato, balsamic vinegar, and water. Cook until jam-like, around 5 minutes. Season with salt and pepper, set aside.

While onion is cooking, season chicken all over with salt and pepper. Heat 1/3 of the olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, around 6-8 minutes per side. Transfer to pan with onion jam, keep covered (off heat!) until ready to serve.

Season kale with salt and pepper. Divide potatoes, kale and chicken between plates. Spoon onion jam over chicken and serve.

* Adapted from Hello Fresh