with Cranberries, Pepitas and Roasted Sweet Potatoes
Ingredients: Organic chicken breast • Sweet potato • 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) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Dried cranberries (cranberries, sugar, sunflower oil) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Pepitas • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Parsley • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Kale, chopped
56 g
Dried Cranberries
28 g
Whole Grain Mustard
1 tbsp
Feta Cheese, crumbled
0.5 cup
White Wine Vinegar
0.5 tbsp
Parsley
3.5 g
Mayonnaise
2 tbsp
Zesty Garlic Blend
7 g
Sweet Potato
2 unit(s)
Pepitas
28 g
Panko Breadcrumbs
0.33 cup
Oil
2 tbsp
Sugar
1 tsp
Salt
0.33 tsp
Pepper
0.33 tsp
- Before starting, preheat the oven to 425°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 oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- 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.)
- Meanwhile, pat chicken dry with paper towels. Season all over with Zesty Garlic Blend, salt and pepper.
- To a shallow dish, add panko. Coat chicken all over with half the mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 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 a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Finely chop half the parsley (use all for 4 servings).
- Cut kale into bite-sized pieces.
- To a large bowl, add remaining mayo, half the vinegar (use all for 4 servings), half the mustard (use all for 4 servings), parsley, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Whisk to combine.
- To the bowl, add kale, cranberries, feta, pepitas and roasted sweet potatoes. Season with salt and pepper. Toss to combine.
- Thinly slice chicken.
- Divide chicken and salad between plates.
860
kcal
Calories
43
g
Fat
8
g
Saturated Fat
68
g
Carbohydrate
22
g
Sugar
8
g
Dietary Fiber
53
g
Protein
155
mg
Cholesterol
1250
mg
Sodium
0.1
g
Trans Fat
1450
mg
Potassium
225
mg
Calcium
5
mg
Iron
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with Cranberries, Pepitas and Roasted Sweet Potatoes
