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Seared Chicken with Roasted Sweet Potatoes

Beet, Spinach & Feta Side Salad

Cooking time

25 minutes




680 /serving

This high-protein, low-carb recipe is so much more than the sum of its parts. It’s savoury, herbaceous and straight-up indulgent, without being overly rich. You’ll give your juicy chicken breasts a nice golden sear, then serve them with soft, toothsome roasted sweet potatoes. As a side, the pretty beet and spinach salad gets tossed with creamy, briny feta cheese, so it makes an impact first on the eyes, then on the taste buds.

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 90g Baby spinach
  • 50g Julienned beets
  • 2 Scallions
  • 450g Diced sweet potatoes
  • 15ml Apple cider vinegar
  • 30g Feta
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
29 g
Saturated Fat
6 g
780 mg
Total Carbs
54 g
12 g
51 g
9 g
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Roast the sweet potatoes
Preheat oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 22 minutes, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the chicken
While the sweet potatoes cook, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with all but a pinch of the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let the chicken rest for 5 minutes before slicing it against the grain.
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Make the vinaigrette
While the chicken cooks, cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. In a small bowl, combine the vinegar, as much of the white bottoms of the scallions as you’d like and 3 tbsp olive oil (double for 4 portions). Season with the remaining pinch of spice blend and S&P to taste.
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Make the salad & serve
In a large bowl, combine the spinach, beets and ⅔ of the vinaigrette; toss to combine thoroughly. Divide the finished chicken and sweet potatoes between your plates. Top the sweet potato with the feta and as many of the green tops of the scallions as you’d like. Spoon the remaining vinaigrette over the sweet potatoes. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.