Applewood Spice-Rubbed Chicken
with Roasted Veggie Salad and Pepitas- Mustard
- Egg
- Sulphites
- Milk
- Tree nuts
- Egg
- Peanuts
- Sesame
- Gluten
- Mustard
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Fish
Ingredients: Chicken thighs • Sweet potato • Red onion • Baby heirloom tomatoes • Spinach • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Pepitas • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
270 g
Chicken Thighs
2 unit(s)
Sweet Potato
1 unit(s)
Red Onion
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
113 g
Baby Heirloom Tomatoes
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
113 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
0.13 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry produce.
- Peel, then cut onion into 1-inch pieces.
- Peel sweet potatoes, if you like, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes, onions and 1 tbsp (2 tbsp) oil.
- Season with salt, pepper and half the Applewood Smoke Spice, then toss to combine.
- Roast in the middle of the oven for 20 -22 min, stirring halfway, until tender.
- Meanwhile, heat a large non-stick pan over medium.
- Add pepitas to the dry pan. Toast 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer pepitas to a plate.
- Pat chicken dry with paper towels. Season with salt and remaining Applewood Smoke Spice.
- Heat the same pan over medium-high.
- When hot, add 1/2 tbsp oil (1 tbsp), then chicken. Cook 1-2 min per side until golden.
- Transfer chicken to an unlined baking sheet.
- Roast in the top of the oven 9-12 min, until chicken is cooked through.**
- Meanwhile, to a small bowl, add mayo, sour cream, half the vinegar, Dill-Garlic Spice Blend and 1 tsp (2 tsp) water. Stir to combine. Season with salt and pepper.
- Halve tomatoes.
- When roasted veggies are done, to a large bowl, add remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Whisk to combine. Season with salt and pepper.
- Add roasted veggies, spinach and tomatoes, then toss to combine.
- Thinly slice chicken.
- Divide salad between plates, then top with chicken.
- Spoon dill sauce over chicken, then sprinkle pepitas over top.
