Sheet pan chicken and sweet potato with dates and pistachios

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sheet pan chicken and sweet potato with dates and pistachios

Sheet pan chicken and sweet potato with dates and pistachios

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 810 Calories/Serving

40–55 Minutes

In this fix-it-and-forget-it paleo and gluten-free chicken dinner, sweet potato half-moons turn tangy-sweet roasted in our balsamic-based dressing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 to 10 organic shallots
  • 1 organic sweet potato
  • 2 to 4 cloves organic peeled fresh garlic
  • Sunbasket house dressing (EVOO - balsamic vinegar - garlic - Dijon mustard - kosher salt)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 pitted dates
  • 3 tablespoons pistachios
Ingredient IQ
After roasting, garlic cloves are sweet and deeply flavored, with a buttery consistency, and are actually easier to digest. If you like, you can pick out and mash the roasted cloves to serve on crackers, or return the mashed garlic to the roasted vegetables and toss again.

Nutrition per serving

Calories 810, Total Fat 46g (59% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 630mg (27% DV), Total Carb. 44g (16% DV), Fiber 5g (18% DV), Total Sugars 27g (Incl. 0g Added Sugars, 0% DV), Protein 47g
Contains: Tree Nuts (pistachio)

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and roast the vegetables and chicken

Heat the oven to 400°F.
  • Peel the shallots and cut in half lengthwise.
  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ½-inch-thick half-moons. On one end of a sheet pan [on 1 sheet pan], toss the sweet potato, shallots, and garlic cloves with the house dressing and 1 to 2 teaspoons butter, if using; season with salt and pepper and spread in an even layer.
  • Pat the chicken dry with a paper towel. On the other end of the sheet pan [on a 2nd sheet pan], toss the chicken with 2 teaspoons [4 tsp] oil and season with salt and generously with pepper.
Roast, stirring the vegetables and turning the chicken halfway through, until the vegetables are tender and lightly browned and the chicken is cooked through, 25 to 30 minutes. Remove from the oven.
While the chicken and vegetables cook, prepare the remaining ingredients.

2

Prep the remaining ingredients; finish the dish

  • Coarsely chop the dates, checking for any pits.
  • Coarsely chop the pistachios.
To the roasted vegetables, stir in the dates and pistachios and season to taste with salt and pepper.

Serve

Transfer the chicken and vegetables to individual plates and serve.
Kids Can!
  • Scrub the sweet potato.
  • Toss the sweet potato, shallots, and garlic with seasonings.
  • Time the cooking.
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