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Spicy Grilled Chicken with Turmeric Kale Salad

Authors
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    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Dietary Needs: High-fiber, Low-carb
  • Cuisine: Indian-inspired
  • Calories/Serving: 420
  • Time: Quick
  • Serves: 2

👨‍🍳 Chef's Notes

Grilling the chicken adds a smoky flavor while keeping it lean and juicy. Turmeric in the kale salad not only enhances the color but also boosts the dish's anti-inflammatory properties.

⭐ Why This Recipe Works

The combination of spicy grilled chicken and earthy turmeric kale creates a harmonious blend of flavors and textures. The high-fiber kale salad complements the protein-rich chicken for a satiating and nutritious meal.

🧾 Ingredients

  • 2 chicken breasts (400g / 14 oz)
  • 1 bunch kale, stems removed and chopped (200g / 7 oz)
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Olive oil
  • Lemon wedges for serving

🔪 Preparation

  1. Preheat the grill to medium-high heat.
  2. Season chicken breasts with chili powder, salt, and pepper.
  3. Toss kale with turmeric, a drizzle of olive oil, salt, and pepper.

🥘 Cooking Instructions

  1. Grilling the Chicken:

    • Place seasoned chicken breasts on the grill.
    • Grill for 6-7 minutes per side or until fully cooked.
    • Chicken should have grill marks and be no longer pink inside.
    • The chicken should sizzle when placed on the grill.

  2. Preparing the Turmeric Kale Salad:

    • While the chicken cooks, massage the kale for 3-4 minutes to soften.
    • The kale should turn a darker green color and reduce in volume.
    • Serve the grilled chicken with the turmeric kale salad and lemon wedges.

⏱️ Timing Breakdown

  • Preparation: 10 minutes
  • Cooking: 15 minutes
  • Total: 25 minutes

📊 Nutrition Facts

  • Calories: 420
  • Protein: 42g
  • Carbohydrates: 10g
  • Fat: 22g
  • Fiber: 7g

🔄 Variations & Substitutions

  • Vegetarian Option: Substitute chicken with grilled tofu or tempeh.
  • Gluten-Free: Ensure all spices and sauces are gluten-free certified.
  • Vegan Option: Replace chicken with grilled portobello mushrooms.

💡 Pro Tips

  • For extra flavor, marinate the chicken in yogurt and Indian spices for a few hours before grilling.
  • Massaging kale helps to break down the fibers and make it more tender for the salad.

🌡️ Storage Instructions

  • Store leftover chicken and kale salad separately in airtight containers in the refrigerator for up to 2 days.
  • Reheat the chicken in the microwave or oven until warmed through. Serve the kale salad cold or at room temperature.

Remember to savor the vibrant colors, the juicy aroma of grilled chicken, and the crunch of the turmeric kale salad in every bite! Enjoy this guilt-free and satisfying meal that's bursting with flavors and nutrients.