WSVN — A new restaurant on South Beach is dishing out a healthy meal. Chicken and vegetables are on the menu, as we grab a bite with Belkys.

The Chef: Nicole Votano
The Restaurant: DIRT on South Beach
The Dish: Winter Plate

Chicken Tenders Marinade
2 bunches Basil (leaves removed from stems)
1 bunch parsley (leaves removed from stems)
1 orange (medium dice)
3 cloves garlic
1 cup olive oil
8 oz. chicken tenders
Root Vegetable Mash
1 large sweet potato
1 large cooked carrot
¼ butternut squash
2 parsnips
½ bulb fennel
Spicy Grilled Kale
1 bunch kale
2 tbs. olive oil
1 tsp. chili flakes
1/2 lemon juice

Method of Preparation:
– To make the root vegetable mash, roast sweet potato and squash in the oven until fork tender. Cook parsnips, fennel, and carrots in vegetable stock until tender. Remove carrot, parsnips and fennel from stock and place in a food processor. Blend until smooth. Mash squash and sweet potato with a whisk or the back of a fork. Add blended vegetables and season to taste with salt and pepper. Set aside.

– Toss kale with olive oil and massage until a dark green, shiny color is achieved. Place kale on a hot grill and allow to cook for about 30 seconds on each side, until slightly charred. Turn over and cook 30 more seconds. Place in a metal bowl and season with lemon juice, chili flakes and salt. Set aside.

– For the chicken tender marinade, place all ingredients in blender and blend until smooth. Pour over chicken tenders and mix. Allow to marinate overnight if you can, or at the very least, an hour. When ready to serve, heat olive oil in a medium-sized pan over medium high heat. Place tenders in gently and allow them to brown; this should take about two and a half minutes. Turn tenders and cook the same time on the other side.  

To Plate:
Remove chicken tenders from pan and serve with root vegetable mash, spicy kale, and top with fresh herbs.

Serving Suggestion: Concrete Beach Pilsner

Serves:  2

232 5th St.
Miami Beach, FL 33139

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