Creamy Kale with Potatoes and Roasted Chicken Breast

Peel the potatoes, cut them into small cubes, and place them in a pot with cold, salted water. Bring to a boil and cook for 10 minutes. Then add the chopped kale to the same pot. Cook for another 5–8 minutes, until the potatoes and kale are soft.

While the vegetables are cooking, season the chicken with salt, pepper, and paprika powder. Heat 1 tablespoon of oil in a pan and cook the chicken for 5–6 minutes on each side (until golden-brown). Once cooked, transfer it to a plate and cover.

Drain the water from the pot with the potatoes and kale (save about 50 ml of water just in case). In the same empty, hot pan where the chicken was cooked (don't wash it!), quickly sauté 2 tablespoons of olive oil and the garlic (just 30 seconds, until fragrant, it shouldn't darken).

Pour the garlic oil from the pan into the pot with the potatoes and kale. Roughly mash everything together with a masher (don't blend, we want texture). Wait a minute for it to cool slightly (so it's not too hot), then stir in the Greek yogurt and lemon zest.

If the mixture is too thick, add a tablespoon of the cooking water. Taste and add more salt if needed. Serve a generous portion of the potatoes and kale on a plate, topped with sliced chicken.