Chicken, kale, and potatoes need we say more? This recipe blends these three nutritious ingredients and packs some serious flavor. 

Recipe by Chef Carlo Filippne

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 (6 oz) boneless, skinless chicken breasts, cut into 1-inch-wide strips</li>
                                            <li>6  fingerling potatoes, sliced in half</li>
                                            <li>1 cup  coarsely chopped kale</li>
                                            <li>1 tsp  chopped fresh cilantro</li>
                                            <li>1/2  lemon, juiced</li>
                                            <li>1 tbsp extra-virgin olive oil</li>
                                            <li>2  pinches sea salt</li>
                                            <li>2 pinches black pepper or 1⁄4 tsp peppercorns</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 400 ̊F.</li>
                                    <li>Place chicken strips in an oven pan. In a bowl, combine remaining ingredients, then pour over chicken. Cover with aluminum foil.</li>
                                    <li>Bake for 30 to 35 minutes.</li>

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