Ingredients

• Six 8-ounce boneless skin-on chicken breasts
• Kosher salt and freshly ground black pepper
• 2 tablespoons grapeseed oil
• 1/4 cup grapeseed oil
• 1 cup packed fresh flat-leaf parsley
• 1/3 cup red wine vinegar
• 1/4 cup packed fresh cilantro
• 2 tablespoons honey
• 2 tablespoons fresh oregano
• 3 cloves garlic
• 1 shallot, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil
• 2 tablespoons grapeseed oil
• 4 cups peeled and large-diced sweet potatoes
• 1 teaspoon dark chili powder
• 1 pinch cayenne
• 1/4 cup molasses
• 2 bunches kale, cut into a chiffonade
• Kosher salt and freshly ground black pepper
• 1/4 cup fresh flat-leaf parsley, chopped

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Instructions

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