Grilled Chicken with Mango Chutney over Wilted Kale

This a truly delightful dish. It just kind of screams summer. The mango chutney gives a sweet and fruity blend to the spicy chicken. Add this to the soft, yet bold flavors of the kale and artichokes and you get a wonderful meal that looks great too! Plus, it is natural, healthy and Paleo! Makes 4 large servings

2014-05-02 18.20.39

Grilled Chicken
4 chicken breasts
1 Tbsp soy sauce (or coconut aminos)
1/2 tsp tahini or sesame oil
1/2 tsp olive oil
1/2 tsp ground ginger
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp chipotle or chili powder
Mango Chutney
1 large mango, cut into small chunks
1/4 cup pineapple chunks
1 Tbsp green onions, chopped
1 tsp garlic, minced
Wilted Kale and Artichokes
4 cups kale, chopped
1/2 cup cooked artichokes (canned works best)
1/4 cup olive oil
1 Tbsp vinegar (I like apple cider)
1/2 tsp sea salt

  • In a large bowl, combine soy sauce, tahini, olive oil, ginger, salt, pepper and chili powder. Whisk until combined. Place chicken breasts in bowl and turn to coat chicken in marinade. Grill chicken breasts or cook as desired.
  • Meanwhile, combine chutney ingredients into a small bowl and refrigerate.
  • In a large skillet, saute kale ad artichokes in olive oil, vinegar and salt for about 15 minutes or until soft.
  • When chicken breasts are cooked completely through, remove from grill. Place a layer of kale and artichoke mixture onto serving plate. Top with sliced chicken breasts and mango chutney. Add additional onions, seasonings as desired.

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