- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Honey-Mustard Vinaigrette:
Method
In large bowl, combine carrots, sweet potatoes and 3 tbsp oil. Sea- son with salt and pepper. Preheat oven to 425°F. Spread vegetables in single layer on 2 parchment paper-lined baking sheets; bake until vegetables are tender, about 20 minutes.
Meanwhile, in large skillet, heat 1 tbsp oil over medium-high heat; cook garlic, stirring, for 2 minutes. Add chicken; sprinkle lemon zest, thyme and oregano over top. Cook, turning halfway through, until chicken is golden and juices run clear when pierced, 5 to 7 minutes. Transfer to cutting board; slice diagonally. Set aside.
In skillet, heat remaining oil over medium-high heat; cook kale, stirring, until softened, about 2 minutes. Season with salt.
Honey-Mustard Vinaigrette
In bowl, whisk together honey, Dijon and grainy mustard, and cider vinegar. Add canola oil slowly in thin stream, whisking constantly. (Make-ahead: Can be refrigerated for up to 1 week.)
Divide carrots, sweet potatoes, kale and chicken among bowls. Drizzle with vinaigrette and sprinkle with chives.
Nutritional facts PER SERVING with 2 TBSP VINAIGRETTE: about
- Iron 3 mg
- Fibre 12 g
- Sodium 1,050 mg
- Sugars 29 g
- Protein 34 g
- Calories 690
- Total fat 33 g
- Cholesterol 75 mg
- Saturated fat 5 g
- Total carbohydrate 64 g
