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Nutritionist's Pick: Mexican Chicken and Kale Bowls

Nutritionist's Pick: Mexican Chicken and Kale Bowls

with Veggies and Yogurt Crema
4.5(14)
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
620 kcal
Protein
: 
51g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sesame
  • Triticale
  • Peanuts
  • Tree nuts
  • Wheat
  • Mustard
  • Sulphites
  • Milk
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

2 unit(s)

Sweet Potato

8 g

Mexican Seasoning

(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

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)

Not included in your delivery

2 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

Calories620 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate55 g
Sugar16 g
Dietary Fiber9 g
Protein51 g
Cholesterol140 mg
Sodium990 mg
Trans Fat0.1 g
Potassium1650 mg
Calcium250 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep
1
  • 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.
Roast veggies
2
  • Roast 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, add onion and peppers to the other side of the baking sheet, add 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to coat. 
Prep and cook chicken
3
  • Pat chicken dry with paper towels.
  • Season with Mexican Spice Blend 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 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.**
Make sauces
4
  • Meanwhile, to a small bowl, add yogurt, lime zest, 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.
Finish and serve
5
  • Slice chicken.
  • Divide kale, chicken, and veggies between bowls.
  • Dollpo yogurt crema over top.
  • Sprinkle feta over top.
Meal right image

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