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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled
Not included in your delivery
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.
Meanwhile, peel, then finely chop shallot.Finely chop dill.Zest, then juice lemon.
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.
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.
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.**
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.