Roast Honey-Mustard Chicken Harvest Bowl
with Kale and Roasted Root Veggies- Moutarde
- Sulfites
- Lait
- Poisson
- Lait
- Sésame
- Oeuf
- Blé
- Crustacés
- Soya
- Gluten
- Sulfites
- Peut contenir des traces d’allergènes
- Moutarde
- Arachides
- Noix
This lighter version of a cobb salad, hits all the notes! Perfectly roasted chicken, creamy sweet potatoes, crunchy kale and sweet apples. Tossed in zippy honey mustard dressing, this dinner is a winner!
Ingrédients
2 pièce(s)
Poitrines de poulet
1 cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
2 pièce(s)
Miel
56 g
Chou frisé, haché
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Lait, Sésame, Blé, Soya, Moutarde, Arachides, Noix)
2 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Poisson, Lait, Sésame, Oeuf, Blé, Soya, Moutarde)
1 pièce(s)
Pomme Gala
2 pièce(s)
Patate douce
¼ tasse(s)
Fromage de chèvre, émietté
(Contient: Lait)
Pas inclus dans votre livraison
1.83 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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 potatoes, half the Zesty Garic Spice Blend and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, flipping 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.)
- Meanwhile, add honey and Dijon to a small bowl. Stir to combine, then set aside.
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) 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 a parchment-lined baking sheet.
- Spoon over half the honey-Dijon sauce.
- Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Meanwhile, to a large bowl, add kale and 1 tsp (2 tsp) oil. Season with salt and pepper. Using your hands, massage kale to coat in oil.
- Cut apple into 1/4-inch pieces.
- Add vinegar and 1/2 tbsp (1 tbsp) to remaining honey-Dijon, then whisk to combine.
- Once sweet potatoes are tender, add potatoes and apples to the large bowl with kale.
- Add honey-Dijon dressing over kale mixture. Toss to combine. Season with salt and pepper.
- Thinly slice chicken.
- Divide salad between plates.
- Sprinkle goat cheese over salad.
- Top salad with chicken.
