Grilled Chicken Inasal-Style with Charred Mustard Greens and Roasted Sweet Potato

Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with half the olive oil, sea salt, and fresh ginger. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.

While the potatoes roast, season the chicken breast with salt and black pepper. Heat a grill pan over high heat until smoking.

Place chicken on the grill pan. Sear for 6-7 minutes per side until deeply charred with distinct grill marks and the center is cooked through. Remove and let rest for 5 minutes.

In a skillet, heat the remaining olive oil over medium-high heat. Add the mustard greens and sauté quickly until wilted and vibrant, about 3 minutes. Season with a pinch of sea salt.

Plate the roasted sweet potatoes alongside the grilled chicken. Top the chicken with the sautéed mustard greens. Serve immediately while hot, perhaps with a squeeze of fresh calamansi or lemon if available to cut the richness.