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.
Word count: 227
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