Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the sweet potato. Halve and peel the onion; cut into 1-inch-wide wedges. Separate the kale leaves from the stems; roughly chop the leaves. Quarter and deseed the lemon. Halve each block of feta crosswise; pat dry with paper towels. Quarter, core, and thinly slice the pear.
Place the diced sweet potato and onion wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast 14 minutes. Leaving the oven on, remove from the oven. Carefully add the sunflower seeds. Return to the oven and roast 3 to 4 minutes, or until the vegetables are tender when pierced with a fork and the seeds are lightly toasted. Remove from the oven.
Meanwhile, in a large bowl, combine the tahini, soy sauce, honey, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Carefully slice crosswise. Rinse and wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Place the flour on a plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the egg into a bowl and season with salt and pepper; beat until smooth. Working one piece at a time, thoroughly coat the feta halves in the seasoned flour (carefully tapping off any excess), then in the beaten egg (letting the excess drip off), then in the sesame breadcrumbs.
To the bowl of marinated kale, add the roasted vegetables and sunflower seeds. Serve the salad topped with the sliced chicken, fried feta, and sliced pear. Serve the remaining lemon wedges on the side. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the sweet potato. Halve and peel the onion; cut into 1-inch-wide wedges. Separate the kale leaves from the stems; roughly chop the leaves. Quarter and deseed the lemon. Halve each block of feta crosswise; pat dry with paper towels. Quarter, core, and thinly slice the pear.
Place the diced sweet potato and onion wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast 14 minutes. Leaving the oven on, remove from the oven. Carefully add the sunflower seeds. Return to the oven and roast 3 to 4 minutes, or until the vegetables are tender when pierced with a fork and the seeds are lightly toasted. Remove from the oven.
Meanwhile, in a large bowl, combine the tahini, soy sauce, honey, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Carefully slice crosswise. Rinse and wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Place the flour on a plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the egg into a bowl and season with salt and pepper; beat until smooth. Working one piece at a time, thoroughly coat the feta halves in the seasoned flour (carefully tapping off any excess), then in the beaten egg (letting the excess drip off), then in the sesame breadcrumbs.
To the bowl of marinated kale, add the roasted vegetables and sunflower seeds. Serve the salad topped with the sliced chicken, fried feta, and sliced pear. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs