Tahini-Dressed Chicken & Kale with Pickled Peppers & Roasted Sweet Potato

Tahini-Dressed Chicken & Kale

with Pickled Peppers & Roasted Sweet Potato

Group Created with Sketch. 35 min
WW™ Approved i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving
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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.
16 green SmartPoints® per serving
13 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Tahini-Dressed Chicken & Kale with Pickled Peppers & Roasted Sweet Potato
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ lb Sweet Potato
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Kale
  • 2 Tbsps Tahini
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Pickled Peruvian Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the dressing:
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. 

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 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.

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 water 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. Slice the cooked chicken crosswise. Serve the finished vegetables topped with the sliced chicken and dressing. Enjoy!

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Prepare the ingredients & make the dressing:
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 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 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.

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 water 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. Slice the cooked chicken crosswise. Serve the finished vegetables topped with the sliced chicken and dressing. Enjoy!