The Farmside Recipe

Inspired by Farmside Kitchen - Durham RTP

Time50m

Serves4

Signature grilled chicken • warm roasted sweet potatoes • gala apples • goat cheese • sliced toasted almonds • shredded kale • warm seasoned brown rice • balsamic vinaigrette

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Ingredients

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Main Ingredients

4 pieces Chicken breasts

2 cups Sweet potatoes

2 pieces Gala apples

3 1/2 oz (100 grams) Goat cheese

1 cup Sliced toasted almonds

2 cups Kale, shredded

2 cups Brown rice, cooked

1 cup Balsamic vinaigrette

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

Method

Cooking Instructions

Prepare the Chicken

Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, black pepper, garlic powder, and paprika. Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from the grill and let it rest.

Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.

Prepare the Rice

Cook the brown rice according to package instructions, then fluff it with a fork and set aside.

Assemble the Salad

In a large bowl, combine shredded kale, warm roasted sweet potatoes, diced gala apples, sliced toasted almonds, and crumbled goat cheese. Drizzle with balsamic vinaigrette and toss gently to combine.

Serve

Slice the grilled chicken and serve it on a plate alongside the warm seasoned brown rice and the kale salad. Drizzle additional balsamic vinaigrette over the chicken if desired.