Not sure what to call this big ole rainbow, but here we go: Baby Potatoes & Shredded Chicken with Jalapeño Yogurt Sauce, Sautéed Baby Kale and Spinach Pickled Red Onions, Scallion, and Parsley. If you are vegetarian, this dish would also work really well with crispy chickpeas instead! .To make the potatoes, I just roasted them on a baking sheet for 20 minutes with a drizzle of olive oil at 425. I had leftover chicken I had baked so I just shredded it with a fork and sautéed it in the pan with the baby kale, some spinach, and smoked salt. Ingredients for the Jalapeño Yogurt Sauce below: .1/2 cup Greek yogurt Juice of 1/2 lime 1 tablespoon olive oil 1 tablespoon apple cider vinegar 1 scallion, finely chopped 1/2 small Jalapeño, finely diced Mix together in a bowl until smooth
