Mexican-Inspired Chicken and Roasted Vegetables
with Yogurt Crema and Kale Salad- Milk
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
Ingredients: Chicken breasts • Sweet potato • Sweet bell pepper • Red onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lime • Kale • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Sweet Potato
8 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
1 unit(s)
Lime
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Greek Yogurt
(Contains: Milk)
56 g
Kale, chopped
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Cilantro
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then toss to coat.
- Core then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Finely chop cilantro.
- Zest, then juice lime.
- Roast sweet potatoes in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Halfway through cooking, push sweet potatoes to one side of the baking sheet and add onion and peppers to the other side. Add 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Carefully toss to coat.
- Pat chicken dry with paper towels.
- Season with Mexican Seasoning and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) olive oil.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the top of the oven for 7-9 min, until cooked through.**
- Meanwhile, to a small bowl, add yogurt, lime zest, half the cilantro and 1 tbsp (2 tbsp) lime juice. Season with salt and pepper. Stir to combine.
- To a large bowl, add kale, 1/2 tbsp (1 tbsp) olive oil, 1/8 tsp (1/4 tsp) sugar and remaining lime juice.
- Massage kale to soften.
- Slice chicken.
- Divide kale, chicken and veggies between bowls.
- Dollop yogurt crema over top.
- Sprinkle feta over top.
