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
$12.94/serving 2 Servings
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  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    Wellness
  • with Shrimp

    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.
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    Dietary Information Wellness

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

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Tahini Chicken & Warm Kale Salad with Pickled Peppers & Roasted Sweet Potato
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ lb Sweet Potato
    • 6 oz Kale
    • 2 cloves Garlic
    • 1 Lemon
    • 1 Tbsp Soy Sauce
    • 2 Tbsps Tahini
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ½ oz Sweety Drop Peppers
    time-saving
    tips & techniques
    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 shrimp
    3 Cook the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired); place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    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 shrimp and dressing. Enjoy!

    Tips from Home Chefs

    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 shrimp
    3 Cook the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired); place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    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 shrimp and dressing. Enjoy!

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