In order to bring you the best organic produce, some ingredients may differ from those depicted.
Paprika-spiced chicken with frisée salad and sweet potato wedges
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
Level up your everyday chicken with sweet smoked paprika. You don’t need a lot. Even the tiniest sprinkle of this spice delivers warm notes and slow-smoked flavor.
In your bag
- 1 organic sweet potato
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 teaspoon sweet smoked paprika
- 1 or 2 organic shallots
- 3 tablespoons sliced almonds
- 1 head organic frisée or other chicory lettuce
- 1 tablespoon red wine vinegar
Calories 490, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 140mg (6% DV), Total Carb. 32g (12% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Contains: Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Prep and roast the sweet potato
Heat the oven to 450°F.
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
On a sheet pan, drizzle the sweet potato with 1 to 2 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. Meanwhile, prepare the chicken.
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper and the paprika.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices. Do not clean the pan. While the chicken is cooking and cooling, prepare the shallots and almonds.
Prep and cook the shallots and almonds
- Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until soft, 3 to 5 minutes. Stir in the almonds and cook until fragrant, 1 to 2 minutes. Transfer to a plate. While the shallots and almonds are cooking, prepare the salad.
Make the vinaigrette and frisée salad
- Trim the root end from the frisée; coarsely chop the leaves.
In a small bowl, stir together the red wine vinegar and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.
In a large bowl, toss together the frisée and shallot-almond mixture. Add as much vinaigrette as you like and toss to coat (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.
Transfer the chicken, sweet potato wedges, and frisée salad to individual plates and serve any remaining vinaigrette on the side.
- Toss the sweet potato with oil and season.
- Separate the shallot slices into rings.
- Make the vinaigrette.
- Assemble the salad.
- Transfer the salad to plates.