Chicken & Creamy Sesame Dressing with Sweet Potatoes, Kale & Pickled Peppers

Chicken & Creamy Sesame Dressing

with Sweet Potatoes, Kale & Pickled Peppers

35 MIN
2 Servings
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From the Test Kitchen

To bring together seared chicken and a hearty bed of sautéed kale and roasted sweet potatoes, we’re topping it all with an umami rich and creamy dressing of miso paste, sesame oil, soy sauce, mayo, fresh lemon juice, and more.
12 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Chicken & Creamy Sesame Dressing with Sweet Potatoes, Kale & Pickled Peppers
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 lb Sweet Potatoes
  • 6 oz Kale
  • 1 Lemon
  • 2 cloves Garlic
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Mayonnaise
  • ½ oz Sweety Drop Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Sesame Oil
  • 2 tsps Honey
  • 1 Tbsp Sweet White Miso Paste
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, whisk together the sesame oil, honey (kneading the packet before opening), miso paste, 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.

Roast the sweet potatoes
2 Roast the sweet potatoes

Place the diced sweet potatoes on a sheet pan. Drizzle with 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.

Cook the chicken
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 a drizzle 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. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the kale
4 Cook the kale

In the pan of reserved fond, heat a drizzle 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.

Finish & serve your dish
5 Finish & serve your dish

To the bowl of cooked kale, add the roasted sweet potatoes 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!

Tips from Home Chefs

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, whisk together the sesame oil, honey (kneading the packet before opening), miso paste, 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 potatoes

Place the diced sweet potatoes on a sheet pan. Drizzle with 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.

Roast the sweet potatoes
Cook the chicken
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 a drizzle 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. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Cook the kale

In the pan of reserved fond, heat a drizzle 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.

Cook the kale
Finish & serve your dish
5 Finish & serve your dish

To the bowl of cooked kale, add the roasted sweet potatoes 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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