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Last night we had a terrific meal. It was savory, sweet, fresh, and most importantly quick and simple. This meal consists of honey drizzled sweet potatoes, roasted chicken, and a wonderful medley of lightly sauteed cabbage, garlic, olive oil, mustard seeds, and green curry.

In my opinion the perfect meal covers four important bases: texture, aroma, color, and of course taste, and when you have a meal such as this one, you get to experience all four! Enjoy!

Roasted Chicken with Green Curry Cabbage & Honey Baked Sweet Potatoes

Ingredients
3 Roasted Chicken Breasts (I purchased mine from the market, but feel free to prepare your own)

3 T. Olive Oil
3 Garlic Cloves, whole
2 T. Mustard Seeds
2 Heaping tsp. Green Curry Paste
1 Small head of Green Cabbage, shredded
¼ tsp. Turmeric
Pinch of Cinnamon
Salt to taste

Directions: Heat your olive oil and garlic. Add your mustard seeds. Once the mustard seeds begin to pop, add in your curry paste and cabbage. Toss to evenly coat your cabbage. Add your turmeric and cinnamon, and salt to taste. Cook and toss cabbage until they turn a bright green. Be careful not to overcook, as you want to maintain the crunch of the cabbage. Immediately remove from your pot and transfer to a serving dish. Serve on top of roasted /baked chicken breast.

Honey Baked Sweet Potatoes
Ingredients
Sweet Potatoes, halved lengthwise
Butter
Honey
Cinnamon
Pecans, optional

Directions: Tear off the proper number of pieces of foil for your potato halves. Lightly spray each piece of foil with cooking spray. Cut your washed potatoes lengthwise. Place your potato halves individually onto your pieces of foil. Put a few pieces of butter on top of each half. Drizzle with honey and lightly seal. Bake in a 400 degree oven for about an hour or until tender.

To Serve: Place potato half onto a plate. Sprinkle with cinnamon and crushed pecans. Place your chicken breast onto your plate and top with a large spoon-full of spiced cabbage. Garnish entire plate with a drizzle of honey.