Our Plans
Smart Honey-Lemon and Dill Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smart Honey-Lemon and Dill Chicken

Smart Honey-Lemon and Dill Chicken

with Warm Sweet Potato and Kale Salad

Chicken gets a zesty and sweet treatment from lemon and honey and — as if that wasn't enough — it's finished with feta, almonds and dill! A warm and comforting winter salad of sweet potatoes and hearty kale tossed in a shallot vinaigrette makes for a flavourful side.

Tags:
Carb Smart
Low CO2
Calorie Smart
Allergens:
Milk
Mustard
Almonds/Amandes

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

170 g

Sweet Potato

113 g

Kale, chopped

50 g

Shallot

1 unit

Lemon

7 g

Dill

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Honey

1.5 tsp

Dijon Mustard

(Contains Mustard)

28 g

Almonds, sliced

(Contains Almonds/Amandes)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Calories650 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate39 g
Sugar15 g
Dietary Fiber7 g
Protein46 g
Cholesterol115 mg
Sodium600 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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Zester
Small Bowl
Medium Non-Stick Pan
Paper Towel
Medium Bowl

Instructions

Roast sweet potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.

Prep
2

Meanwhile, peel, then finely chop shallot.Finely chop dill.Zest, then juice lemon.

Massage kale
3

Add shallots, Dijon, half the honey, half the dill, 2 tbsp lemon juice and 2 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.Remove any tough stems from kale, then cut kale into bite-sized pieces. Add kale and half the dressing to a large bowl. Season with salt and pepper. Using your hands, massage dressing into kale to coat and soften.

Toast almonds
4

Meanwhile, heat a medium non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.

Prep and cook chicken
5

Reheat the same pan over medium.While the pan heats, pat chicken dry with paper towels, then add to a medium bowl.Add lemon zest, remaining honey and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat chicken.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until evenly browned and cooked through, 2-3 min per side.**

Finish and serve
6

Add sweet potatoes and half the almonds to the bowl with kale. (NOTE: It's okay if sweet potatoes are still warm.) Toss to combine.Divide salad and chicken between plates. Drizzle remaining dressing over chicken.Sprinkle feta, remaining almonds and remaining dill over top.

Meal right image

Explore Similar Recipes

Meal left image