Lemon Chicken with Kale and Rosties - Truly Italian

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a higher smoke point and healthy fats.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Turn the temperature up slightly to keep an eye on the potatoes.

Slice the chicken breasts on an angle into strips.

Put 2.5 tablespoons of plain flour in a plastic container.

Add the chicken strips to the flour and mix to ensure every piece is covered.

Squeeze the juice from the lemon into a bowl, keeping the other half for later.

Boil water and pour it over the lemon peel to remove bitterness, leaving it for 30 seconds.

Melt butter in a pan over slightly higher than medium heat.

Add the chicken to the pan, leaving excess flour behind.

Cook the chicken for approximately 10 minutes, turning to ensure even cooking and a golden coating.

Add the lemon juice and an equal amount of water to the pan with the chicken.

Season with salt and let it cook for another minute.

Cover the pan and set it aside while preparing the potatoes.

Peel one large potato and chop it into 1-2 cm cubes.

In a different pan, heat a little olive oil and add the potato cubes, mixing to coat with oil.

Cover the potatoes and cook for 5-10 minutes initially, checking every so often.

Prepare the kale by washing it and cutting it into strips, removing thick stems if necessary.

Chop a mild red pepper into small pieces for the kale.

Keep an eye on the potatoes, giving them a toss occasionally.

Chop a clove of garlic into small pieces for the kale.

Boil some water and add the kale, covering it to return to a boil faster, cooking for approximately 10 minutes.

Chop rosemary and add it to the potatoes, seasoning with salt at the end of cooking.

Transfer the potatoes to an oven-proof container to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens