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1
For the chicken: Season the chicken with salt and pepper on both sides.
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2
Heat a large skillet over high heat.
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3
Add the grapeseed oil and allow it to heat up.
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4
Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed.
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5
Sear one side of the chicken until nicely browned, 5 to 6 minutes.
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6
Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes.
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7
For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly.
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8
Add the extra-virgin olive oil and mix to combine.
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9
The final product should be smooth but have a bit of texture to it.
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10
For the sweet potatoes: Heat a large cast-iron skillet over high heat.
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11
Add the grapeseed oil and allow it to heat up.
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12
Add the sweet potatoes and cook on high to sear, 5 to 7 minutes.
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13
Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes.
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14
Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices.
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15
Add the molasses and cook, stirring, until glazed, 3 to 4 minutes.
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16
The potatoes should be tender but not falling apart.
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17
Just before serving, heat the sweet potatoes over high heat and add the kale.
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18
Cook until the kale is tender, 2 to 3 minutes.
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19
Season with salt and pepper.
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20
To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates.
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21
Lay the chicken breast over the sweet potatoes.
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22
Spoon about 2 ounces of the chimichurri over each of the chicken breast.
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23
Garnish with the chopped parsley.
