Smart Honey-Lemon and Dill Chicken
with Roasted Sweet Potatoes and Feta- Milk
- Almonds
- Mustard
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 salad of sweet potatoes and spring mix tossed in a shallot vinaigrette makes for a flavourful side.
Ingredients
310 g
Chicken Breast Tenders
113 g
Spring Mix
170 g
Sweet Potato
50 g
Shallot
1 unit
Lemon
7 g
Dill
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Almonds, sliced
(Contains: Almonds)
1 tbsp
Honey
1.5 tsp
Dijon Mustard
(Contains: Mustard)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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 (1 tbsp) oil 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, 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.
Peel, then finely chop shallot.Finely chop dill.Zest, then juice lemon.
Add shallots, Dijon, half the honey, half the dill, 1.5 tbsp (3 tbsp) lemon juice and 1 tbsp (2tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
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 (1 tbsp) oil. Season with salt and pepper, then toss to coat chicken.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until evenly browned and cooked through, 2-3 min per side.**
Allow sweet potatoes to cool for 3-4 minutes once out of the oven.Add sweet potatoes, spring mix and half the almonds to the bowl with dressing. Toss to combine.Divide salad and chicken between plates.Drizzle any remaining dressing over chicken.Sprinkle feta, remaining almonds and remaining dill over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey-lemon dressing with Dijon, dill, and feta is widely praised as the highlight of the dish. Some reviewers found the lemon overpowering, so consider using slightly less juice and zest if you prefer a milder flavour.
- Ease of prep: Most reviewers found this quick and straightforward to prepare; those cooking solo noted that the overlapping steps benefit from prepping all produce before starting.
- Suggestions: Add more dressing than the recipe yields, as several reviewers found the salad dry; doubling the sweet potato quantity and peeling it before roasting are also commonly recommended. Some reviewers added garlic, red onion, avocado, or dried cranberries to boost flavour and texture.
- Leftovers: A few reviewers noted the salad does not keep well past the first day, so enjoy it fresh; the chicken and sweet potatoes hold up better if stored separately.
- Portions: The sweet potato quantity is a consistent concern — many reviewers added one or two of their own to make the dish more filling and balanced.
