Dinner · Filipino · 20 min
Grilled Chicken Inasal-Style with Charred Mustard Greens and Roasted Sweet Potato
- Calories
- 695
- Protein
- 60g
- Carbs
- 64g
- Fat
- 18g
Ingredients
- 193.5 g chicken breast fillet
- 1 tbsp coconut vinegar
- 1 tbsp calamansi juice
- 2 clove garlic
- 1 tsp annatto oil
- 152 g sweet potato
- 46.7 g fresh ginger
- 448.3 g mustard greens
- 10.2 g extra virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01In a bowl, combine minced garlic, half of the coconut vinegar, calamansi juice, and annatto oil to make the inasal marinade. Marinate the chicken breast fillet for at least 15 minutes.
- 02Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with minced ginger, half of the olive oil, and half of the salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- 03Heat a grill pan over high heat. Season the marinated chicken breast with pepper and remaining salt. Grill chicken for 6-7 minutes per side until charred and internal temperature reaches 165°F (74°C). Rest for 5 minutes.
- 04In a skillet, heat remaining olive oil over medium-high heat. Add mustard greens and quick-sauté for 3 minutes until wilted and charred.
- 05Serve grilled chicken alongside roasted sweet potatoes and mustard greens, finished with a splash of remaining coconut vinegar.
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