Gremolata is a chopped herb condiment traditionally made with lemon zest, garlic and parsley. This zesty dressing is delicious on pan-fried chicken, with cumin-roasted sweet potatoes on the side!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Roasted Cumin, ground
Preheat the oven to 450°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!
Bake the sweet potatoes: Toss the sweet potatoes on a baking sheet with a drizzle of oil. Season with cumin, salt and pepper. Roast in the centre of the oven, turning the wedges over halfway through cooking, until golden-brown, 25-28 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)
Prep: Wash and dry all produce. Cut the grape tomatoes in half. Mince or grate the garlic. Finely chop the parsley. Zest, then juice the lemon(s).
Make the gremolata: In a small bowl, combine the parsley, garlic, half the lemon zest, 1 tbsp lemon juice (double for 4 people) and a drizzle of oil. Season with salt and pepper. Set aside.
Cook the chicken: Season the chicken with remaining lemon zest, salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 4-5 min per side. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Make the salad: In a large bowl, whisk 2 tbsp lemon juice (double for 4 people), honey and a drizzle of oil. Season with salt and pepper. Add the spring mix and tomatoes and toss to combine.
Finish and serve: Divide the chicken paillard between plates. Top with the gremolata. Serve alongside the sweet potato wedges and salad. Enjoy!