2 Florida chicken breasts
2 teaspoons Florida honey
1 sweet potato, diced medium
4-5 cups kale, chopped
3/4 cup dried berries (cranberries or blueberries)
1 cup wild rice (optional)
1 lemon, zested and juiced
1 garlic clove, minced
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons olive oil, for roasting
Sea salt and fresh ground pepper, to taste
Preheat oven to 400 degrees. Coat chicken breasts and sweet potato with olive oil and season with salt and pepper. Roast for about 20 minutes or until chicken reaches 165 degrees and the sweet potato is soft. Remove from oven and set aside.
While chicken and sweet potato are roasting prepare the dressing. Combine the Florida honey, mustard, lemon juice and zest, garlic, and extra virgin olive oil in a bottle or jar. Season with salt and pepper and shake vigorously to combine.
Place the chopped kale and half the dressing in a large bowl. Massage kale for a few minutes, this will help to soften the greens. Add the dried berries, sweet potato, chicken, and wild rice, if using, and mix to combine. Pour over remaining dressing and stir to coat. Cover and place in refrigerator to chill for at least 2 hours before serving.
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