Tahini Chicken & Warm Kale Salad with Pickled Peppers & Roasted Sweet Potato
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Tahini Chicken & Warm Kale Salad

with Pickled Peppers & Roasted Sweet Potato

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Chicken Thighs

    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.
    13-16 PersonalPoints range 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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.

    fresh
    ingredients
    Tahini Chicken & Warm Kale Salad with Pickled Peppers & Roasted Sweet Potato
    Title
    • 12 oz Boneless, Skinless Chicken Thighs
    • ½ lb Sweet Potato
    • 6 oz Kale
    • 2 cloves Garlic
    • 1 Lemon
    • 2 Tbsps Tahini
    • 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)
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Dice a Sweet Potato
    How To: Separate Leafy Greens from the Stems
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Place an oven rack in the center of the oven; 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 or the small side of a box grater, finely grate the remaining clove into a paste. 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.

    Roast the sweet potato
    2 Roast the sweet potato

    Place the diced sweet potato 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 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    *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 potato and peppers. Season with salt and pepper; toss to combine. Serve the finished vegetables topped with the cooked chicken and dressing. Enjoy!

    Tips from Home Chefs

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    Tahini Chicken & Warm Kale Salad

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

    Place an oven rack in the center of the oven; 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 or the small side of a box grater, finely grate the remaining clove into a paste. 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 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 potato
    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 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    *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 potato and peppers. Season with salt and pepper; toss to combine. Serve the finished vegetables topped with the cooked chicken and dressing. Enjoy!

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