Carb Smart Sweet Potato, Chicken Tenders and Goat Cheese Salad
with Lentils and Pepitas
This hearty and low-starch salad is delicious hot, cold or at room temperature! Rich goat cheese, hearty chicken and wholesome lentils pack each bite with delicious protein.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Lentils
56 g
Goat Cheese
(Contains: Milk)
1 unit(s)
Sweet Potato
113 g
Arugula and Spinach Mix
½ unit(s)
Red Onion
28 g
Pepitas
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
310 g
Chicken Breast Tenders
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel sweet potatoes if desired, then cut into 1/2-inch pieces.Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
Add sweet potatoes, onions, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.
Meanwhile, drain and rinse lentils. Add balsamic vinegar and 2 tbsp oil to a large bowl. (TIP: We love using olive oil in this dressing!) Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to the dressing, if desired!)Add lentils, then stir to combine.
Meanwhile, heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer toasted pepitas to a plate.
Add arugula and spinach mix to the large bowl with lentils. Gently toss to combine.
Divide salad between plates. Top with chicken, roasted veggies, then goat cheese and toasted pepitas.
