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Smart Honey-Lemon and Dill Chicken
with Warm Sweet Potato and Kale Salad
Chicken gets a zesty and sweet treatment from lemon and honey and — as if that wasn't enough — it's finished with feta, almonds and dill! A warm and comforting winter salad of sweet potatoes and hearty kale tossed in a shallot vinaigrette makes for a flavourful side.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
170 g
Sweet Potato
113 g
Kale, chopped
50 g
Shallot
1 unit
Lemon
7 g
Dill
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Honey
1.5 tsp
Dijon Mustard
(Contains Mustard)
28 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
Meanwhile, peel, then finely chop shallot.Finely chop dill.Zest, then juice lemon.
Add shallots, Dijon, half the honey, half the dill, 2 tbsp lemon juice and 2 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.Remove any tough stems from kale, then cut kale into bite-sized pieces. Add kale and half the dressing to a large bowl. Season with salt and pepper. Using your hands, massage dressing into kale to coat and soften.
Meanwhile, heat a medium non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.
Reheat the same pan over medium.While the pan heats, pat chicken dry with paper towels, then add to a medium bowl.Add lemon zest, remaining honey and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat chicken.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until evenly browned and cooked through, 2-3 min per side.**
Add sweet potatoes and half the almonds to the bowl with kale. (NOTE: It's okay if sweet potatoes are still warm.) Toss to combine.Divide salad and chicken between plates. Drizzle remaining dressing over chicken.Sprinkle feta, remaining almonds and remaining dill over top.
