• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 18-20 minutes. Allow to cool for 5 minutes.

• While sweet potato roasts, zest and quarter lemon. Cut tomato into wedges. • In a small bowl, combine Caesar dressing, sour cream, lemon zest, and a squeeze of lemon juice, salt, and pepper.

• Pat chicken* dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board. • GRILLING ALTERNATIVE: Heat a well-oiled grill or grill pan over medium-high heat. Add chicken and cook until browned and cooked through (we suggest 3-5 minutes per side, but grills can vary).

• Meanwhile, remove and discard any large stems from kale. Place in a large bowl along with a large drizzle of olive oil, a squeeze of lemon juice, and a big pinch of salt. • Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, giving them a tender (never fibrous!) texture.

• Transfer sweet potato to bowl with kale. Add tomato, Parmesan, croutons, and 2⁄3 of the dressing (save the rest for serving). • Gently toss until coated. Season with salt, pepper, and more lemon juice if desired.

• Slice chicken crosswise. • Divide salad between shallow bowls or plates. Arrange chicken over top. Drizzle with remaining dressing and serve. ***Chicken is fully cooked when internal temperature reaches 165º.***