• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Cut sweet potato into 1/2-inch pieces.
• To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.

• Meanwhile, heat a medium non-stick pan (large non-stick for 4 servings) over medium-high.
• When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
• Transfer to a plate.
• Carefully wipe the pan clean.

• Finely chop dill.
• Zest, then juice lemon.

• To a large bowl, add Dijon, honey, half the dill, lemon juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
• Pat chicken dry with paper towels, then cut into 1-inch-wide strips. 
• Transfer chicken to a shallow dish.
• To the chicken add lemon zest, Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.

• Reheat the same pan (from step 2) over medium.
• When pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until evenly browned and cooked through.** 
• Remove from heat. Add 1 tbsp (2 tbsp) dressing. Toss to coat.

• Allow sweet potatoes to cool for 3-4 min once out of the oven.
• Add sweet potatoes, spring mix and half the almonds to the bowl with dressing. Toss to combine.
• Divide salad and chicken between plates.
• Sprinkle feta, remaining almonds and remaining dill over top.

If you've opted to get organic chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.