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Category

Flax Crusted Chicken, Roasted Sweet Potatoes and Baby Kale Salad

(NC)—Eating your colours has never been easier than with this chicken dinner featuring baby kale and sweet potatoes.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

3 pieces of PC Blue Menu breaded chicken breast with flaxseed

1 medium peeled and cut in ½-inch (1 cm) rounds

4 cups (1 L) loosely packed PC Organics Baby Kale

9 cherry tomatoes, halved

16 thin slices English cucumber (skin on)

1 small shallot, thinly sliced

1 tbsp (15 mL) fresh lemon juice

¼ tsp (1 mL) salt

2 tbsp (25 ml) olive oil

1/8 tsp (0.5 mL) freshly ground black pepper

Preheat oven to 425°F (220°C).

Line baking sheet with parchment paper. Arrange frozen chicken on one half of baking sheet. In bowl, toss sweet potato rounds with salt and 1-1/2 tsp (7 mL) of the olive oil; arrange on other half of baking sheet. Bake in centre of oven for 30 minutes, turning chicken and sweet potato over halfway. Let cool for 5 minutes.

Meanwhile, in large bowl, toss together baby kale, tomatoes, cucumber, shallot, lemon juice and remaining 1-1/2 tbsp (22 mL) olive oil.

Slice each chicken breast into strips. Divide and arrange salad mixture, roasted sweet potatoes and chicken among four plates. Sprinkle with pepper.

Makes 4 servings

More recipe ideas are available online at pc.ca.

www.newscanada.com

Word count: 227

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