Ingredients

· 2 chicken fillets (cut into halves)

· ¼ cup quinoa, dry

· 8 small potatoes

· 1 tablespoon coconut oil

· 1 tablespoon tahini

· ½ teaspoon ground turmeric

· ½ tablespoon olive oil

· ½ teaspoon black pepper

· 2 cups kale

Method

Preheat the oven to 425°C. Cut the chicken fillets into halves and loosely wrap in one sheet of foil paper. Place on a baking sheet and bake for about 15 minutes. While the chicken is baking, make the quinoa according to directions and set aside. Wash and slice the potatoes. Drizzle ½ tablespoon of coconut oil over the potatoes and loosely wrap in one sheet of foil paper. Add the wrapped potatoes to the baking sheet and continue baking for 10 minutes. While the potatoes are cooking, make the turmeric sauce by mixing the tahini, turmeric, olive oil, and black pepper together, then set aside. Finally, drizzle the remaining coconut oil over the kale and loosely warp in a sheet of foil paper. Add the kale to the baking sheet and continue to bake for another five minutes. Once the chicken is fully cooked and the potatoes are soft, remove from the oven and fill each bowl with the chicken, quinoa, roasted potatoes, and kale. Drizzle the chicken with the turmeric sauce and serve.