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Pan-Seared Chicken and Roasted Sweet Potatoes

Pan-Seared Chicken and Roasted Sweet Potatoes

with Spinach Bulgur and Lime-Yogurt Sauce

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Ingredients: Chicken breast • Sweet potato • Bulgur wheat (wheat) • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Limes • Spinach • Sunflower seeds • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Cilantro.

Allergens:
Wheat
•Sulphites
•Milk
•Gluten
•May contain traces of allergens
•Tree nuts
•Wheat
•Milk
•Mustard
•Peanuts
•Sesame
•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time
Cooking Time
DifficultyEasy
serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Sweet Potato

½ cup

Bulgur Wheat

(Contains: Gluten, May contain traces of allergens, Wheat)

6 g

Smoked Paprika-Garlic Blend

(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)

1 unit(s)

Greek Yogurt

(Contains: Milk)

28 g

Sunflower Seeds

1 unit(s)

Lime

3.5 g

Cilantro

56 g

Baby Spinach

Not included in your delivery

3 tbsp

Oil*

Calories770 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate67 g
Sugar6 g
Dietary Fiber11 g
Protein55 g
Cholesterol130 mg
Sodium180 mg
Potassium1500 mg
Calcium175 mg
Iron5 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Medium Pot
•Measuring Cups
•Large Non-Stick Pan
•Large Bowl
•Small Bowl

Cooking Steps

PDF
1
  • Before starting, preheat the oven to 425°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 olive oil. Season with salt and pepper, if you like. Toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp olive oil per sheet.)
  • 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.)
2
  • To a medium pot, add 1/8 tsp (1/4 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
  • Once water is boiling, add bulgur and half the Smoked Parika-Garlic Blend. Stir, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
  • Meanwhile, zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
  • Rough chop spinach.
  • Rough chop cilantro.
  • While bulgur is hydrating, add chopped spinach to the pot. Do not mix.
3
  • Heat a large non-stick pan over medium-high.
  • Meanwhile, pat chicken dry with paper towels.
  • To a large bowl, add chicken and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper, if you like. Toss to coat.
  • When hot, add 1 tbsp (2 tbsp) olive oil and 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 another parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min [7-9 min], until cooked through.**
  • Carefully wipe pan clean.
4
  • Reheat the same pan over medium.
  • When hot, add sunflower seeds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
5
  • To a small bowl, add yogurt, lime juice, half the lime zest, half the cilantro and 1/2 tbsp (1 tbsp) water. Whisk to combine. Season with salt and pepper, if you like. 
  • To the bulgur-spinach mix, add 2 tbsp (4 tbsp) olive oil and remaining lime zest. Fluff with a fork. Season with salt and pepper, if you like. 
  • Add toasted sunflower seeds to the pan with roasted sweet potatoes. Toss to combine.
6
  • Thinly slice chicken.
  • Divide chicken, bulgur, sweet potatoes and lime-yogurt sauce between bowls.
  • Sprinkle remaining cilantro over top.
  • Season with salt and pepper, if you like.
  • Squeeze a lime wedge over top.

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