Mexican-Inspired Chicken and Roasted Vegetables

Balanced

Very High Fibre

High Protein

New

Mexican-Inspired Chicken and Roasted Vegetables

with Yogurt Crema and Kale Salad

8 min

Difficulty: 1/3

Canadian

Ingredients: Chicken breasts • Sweet potato • Sweet bell pepper • Red onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lime • Kale • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Tags

30-min-or-less

Very High Fibre

Regional-specialty

High Protein

Dinner-bowls

New

Under 650 Calories

Healthy Kickstart

Ingredients

Chicken Breasts

2 unit(s)

Sweet Potato

2 unit(s)

Mexican Seasoning

8 g

Lime

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

1 unit(s)

Greek Yogurt

1 unit(s)

Kale, chopped

56 g

Feta Cheese, crumbled

0.25 cup

Cilantro

7 g

Oil

2 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat oven to 450°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 (2 tbsp) olive oil. Season with salt and pepper, then toss to coat.
Core then cut pepper into 1/2-inch pieces.
Peel, then cut onion into 1/2-inch pieces.
Finely chop cilantro.
Zest, then juice lime.

Roast sweet potatoes 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.)
Halfway through cooking, push sweet potatoes to one side of the baking sheet and add onion and peppers to the other side. Add 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Carefully toss to coat.

Pat chicken dry with paper towels.
Season with Mexican Seasoning and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to coat.
Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) olive oil.
When hot, add 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 an unlined baking sheet. Roast in the top of the oven for 7-9 min, until cooked through.**

Meanwhile, to a small bowl, add yogurt, lime zest, half the cilantro and 1 tbsp (2 tbsp) lime juice. Season with salt and pepper. Stir to combine.
To a large bowl, add kale, 1/2 tbsp (1 tbsp) olive oil, 1/8 tsp (1/4 tsp) sugar and remaining lime juice.
Massage kale to soften.