with Veggies and Yogurt Crema
Allergens
Tags
Organic Chicken Breast
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
Oil
2 tbsp
Salt
0.33 tsp
Pepper
0.33 tsp
- 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 the lime.
- Roast 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, add onion and peppers to the other side of the baking sheet, add 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to coat.
- Pat chicken dry with paper towels.
- Season with Mexican Spice Blend 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 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.
- Slice chicken.
- Divide kale, chicken, and veggies between bowls.
- Dollpo yogurt crema over top.
- Sprinkle feta over top.
620
kcal
Calories
23
g
Fat
5
g
Saturated Fat
55
g
Carbohydrate
16
g
Sugar
9
g
Dietary Fiber
51
g
Protein
140
mg
Cholesterol
990
mg
Sodium
0.1
g
Trans Fat
1650
mg
Potassium
250
mg
Calcium
3
mg
Iron
with Kale Salad and Roasted Veggies
with Jammy Eggs and Lemon Hummus