Lemony Sheet Pan Chicken & Sweet Potato Naanwiches
with Nut & Seed Topped Salad
Cooking time
25 minutes
Servings
4
Calories
1550 /serving
Suppertime is a naan issue with this fabulous recipe. Just plop down chicken breasts and fry-size lengths of sweet potatoes on a sheet pan, so they can roast to tenderness under a good dose of our Lemony Dill & Marjoram seasoning (member fave alert!). Load your cooked veg and shredded meat onto warm rounds of naan spread with zesty sour cream and topped with bright, fresh, crunchy salad. Simply roll it up for easy eating.
We will send you:
- 2 Chicken breasts
- 450g Sweet potatoes
- 280g Cherry tomatoes
- 1 Lemon
- 1 Head of lettuce
- 50g Nuts & Seeds salad topper
- 86ml Sour cream
- 4 Naan
- 18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Soy, Cashews, Wheat
You will need:
Sheet pan
Salt & pepper (S&P)
Parchment paper
Oil
Zester
Olive oil
Total Fat
64 g
Saturated Fat
13 g
Sodium
2640 mg
Total Carb
181 g
Sugars
29 g
Protein
71 g
Fibre
18 g
Preparation
Prepare the chicken & sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes into fries. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the remaining spices and S&P. Add the chicken.
Roast the chicken & sweet potatoes
Roast the chicken and sweet potatoes, flipping the sweet potatoes halfway, 20 to 25 min., until the chicken* is cooked through and the sweet potatoes are tender. Transfer the chicken to a shallow bowl. Using two forks, shred the chicken.
Mise en place
Meanwhile, zest and juice the lemon. Halve the tomatoes. Roughly chop the lettuce. In a medium bowl, combine the sour cream, ½ the lemon juice, ½ the lemon zest, a drizzle of olive oil, the remaining spices and S&P.
Make the salad
In a large bowl, combine the remaining lemon juice and zest, 4 tbsp olive oil and S&P. Add the lettuce, tomatoes and salad topper; toss well.
Toast the naan
Toast the naan directly on an oven rack, 2 to 3 min., until soft and pliable.
Plate your dish
Divide the naan between your plates. Spread with the lemony sour cream. Top with the chicken, sweet potatoes and a spoonful of the salad. Tightly roll up. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
