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Tahini-Dressed Chicken & Kale
with Pickled Peppers & Roasted Sweet Potato
35 MIN
2
Servings
$11.98/SERVING
From the Test Kitchen
To bring together seared chicken and a hearty bed of kale and sweet potato, we’re topping it all with an irresistibly rich and creamy dressing of tahini, soy sauce, mayo, fresh lemon juice, and punchy garlic paste.
18 green SmartPoints® per serving
15 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories670 Cals (est.)
fresh
ingredients
Title
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½ lb Sweet Potato
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1 Lemon
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2 Tbsps Tahini
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1 bunch Kale
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2 cloves Garlic
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1 Tbsp Soy Sauce
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2 Tbsps Mayonnaise
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 Tbsp Pickled Peruvian Peppers
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2 Boneless, Center-Cut Pork Chops
step-by-step
instructions
1
Prepare the ingredients & make the dressing
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. In a bowl, whisk together the tahini, mayonnaise, soy sauce, the juice of 2 lemon wedges, 2 teaspoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
2
Roast the sweet potato
Place the diced sweet potato on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F.
4
Cook the kale
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter) and the juice of the remaining lemon wedges. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a large bowl.
5
Finish & serve your dish
To the bowl of cooked kale, add the roasted sweet potato and peppers. Season with salt and pepper; toss to combine. Slice the cooked chicken crosswise. Serve the finished vegetables topped with the sliced chicken and dressing. Enjoy!
1
Prepare the ingredients & make the dressing
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. In a bowl, whisk together the tahini, mayonnaise, soy sauce, the juice of 2 lemon wedges, 2 teaspoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
2
Roast the sweet potato
Place the diced sweet potato on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F.
4
Cook the kale
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter) and the juice of the remaining lemon wedges. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a large bowl.
5
Finish & serve your dish
To the bowl of cooked kale, add the roasted sweet potato and peppers. Season with salt and pepper; toss to combine. Slice the cooked chicken crosswise. Serve the finished vegetables topped with the sliced chicken and dressing. Enjoy!
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