Whip up this delicious marinade while prepping dinner the night before, and it's ready to go the following evening. The crispy kale is so tasty and fun, you'll hardly believe it is good for you!
Marinade Ingredients: 5 or 6 medium organic chicken breasts
1 carton plain organic Greek yogurt
1/4 cup ground dry cumin
1/4 cup dry mint flakes
3 tablespoons garlic powder
1 diced Lebanese cucumber or half an English cucumber
Crispy Kale Ingredients:
1 bunch kale, leaves ripped and stems removed
1/2 cup roasted garlic olive oil
salt and pepper, to taste
Steps/Methods:
Marinade:
Place chicken breasts in a flat marinating vessel. In a separate mixing bowl add yogurt, cumin, mint, garlic, cucumber. Mix well and add to chicken. Cover and refrigerate for 24 hours.
Greek Yogurt Chicken:
Place marinaded chicken breasts in a broiling pan. Cover with the excess marinade. Broil for about 8 minutes each side (until cooked).
Alternatively, the chicken can be grilled.
Crispy Kale:
Place the kale leaves in a large bowl. Add roasted garlic olive oil and mix thoroughly with your hands. Place kale on a flat baking sheet, sprinkle with salt and pepper, and bake at 375 F for 15 minutes, or until crispy.
Chef's Note:
This is a 24 hour marinade that I do while making dinner the night before.
