• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Strip 1 tbsp thyme leaves from stems, then finely chop.
• Peel, then mince or grate garlic. 
• Peel, then thinly slice shallot.

• Peel, then cut sweet potatoes into 1-inch pieces. To a large pot, add potatoes, 1/8 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). 
• Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
• Drain and return sweet potatoes to the same pot, off heat.
• Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper. 

• Pat chicken dry with paper towels. Season with Zesty Garlic Blend, half the thyme, salt and pepper.
• Place each piece of chicken on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each chicken until 1/2-inch thick.
  
  

• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then chicken. Cook for 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**

• Reheat the large non-stick pan over medium-high and add 1 tbsp (2 tbsp) olive oil. When hot, add kale and shallots. Cook for 2-3 min, stirring often, until wilted.
• Add spinach, cranberries, garlic and remaining thyme. Cook for 1-2 min, stirring often, until wilted. 
• Add sour cream and 2 tbsp (1/4 cup) milk. Cook for 1-2 mins, stirring often, until coated. Season with salt and pepper.

• Thinly slice chicken. 
• Divide chicken, sweet potato mash and creamy wilted greens between plates. 

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the turkey breasts.