Honey-Lemon and Dill Chicken
with Roasted Sweet Potatoes and Feta
Ingredients: Chicken tenders • Sweet potato • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Lemon • Honey • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Almonds • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Dill • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
320 g
Chicken Breast Tenders
113 g
Spring Mix
1 unit(s)
Sweet Potato
1 unit(s)
Lemon
7 g
Dill
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
2 unit(s)
Honey
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Sesame, Fish, Wheat, Crustaceans)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts)
Not included in your delivery
¼ tsp
Salt*
2.5 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
- Meanwhile, heat a medium non-stick pan (large non-stick for 4 servings) over medium-high.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Carefully wipe the pan clean.
- Finely chop dill.
- Zest, then juice lemon.
- To a large bowl, add Dijon, honey, half the dill, lemon juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- Pat chicken dry with paper towels, then transfer to a shallow dish.
- Add lemon zest, Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat chicken.
- Reheat the same pan (from step 2) over medium.
- When pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until evenly browned and cooked through.**
- Remove from heat. Add 1 tbsp (2 tbsp) dressing. Flip to coat.
- Allow sweet potatoes to cool for 3-4 minutes once out of the oven.
- Add sweet potatoes, spring mix and half the almonds to the bowl with dressing. Toss to combine.
- Divide salad and chicken between plates.
- Sprinkle feta, remaining almonds and remaining dill over top.
