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Photo:Ali Redmond
Ali Redmond
Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundsweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes1 ½teaspoonsextra-virgin olive oil¼teaspoonkosher salt⅛teaspoonground pepper1/2 cupPeanut Dressing6cupschopped curly kale2cupsshredded cooked chicken breast (see Tip)¼cupchopped unsalted peanuts
Cook Mode(Keep screen awake)
Ingredients
1poundsweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes
1 ½teaspoonsextra-virgin olive oil
¼teaspoonkosher salt
⅛teaspoonground pepper
1/2 cupPeanut Dressing
6cupschopped curly kale
2cupsshredded cooked chicken breast (see Tip)
¼cupchopped unsalted peanuts
DirectionsPreheat oven to 425 degrees F. Line a rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt and pepper in a large bowl.Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast, turning once, until tender and lightly browned and crispy on the outside, about 20 minutes. Set aside to cool before assembling bowls.Transfer 2 tablespoons peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.Divide kale among 4 single-serving containers (about 1 1/2 cups each). Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken. Seal the containers and refrigerate for up to 4 days.Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.TipsTo make shredded chicken breast, place 3/4 pound boneless, skinless chicken breast in a wide saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F at the thickest part, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then shred. Allow to cool before adding to lunch containers.To make aheadRefrigerate salad (except peanuts) and peanut dressing separately for up to 4 days. Top salad with dressing and peanuts before serving.Originally appeared: EatingWell.com, December 2019
Directions
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt and pepper in a large bowl.Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast, turning once, until tender and lightly browned and crispy on the outside, about 20 minutes. Set aside to cool before assembling bowls.Transfer 2 tablespoons peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.Divide kale among 4 single-serving containers (about 1 1/2 cups each). Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken. Seal the containers and refrigerate for up to 4 days.Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.TipsTo make shredded chicken breast, place 3/4 pound boneless, skinless chicken breast in a wide saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F at the thickest part, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then shred. Allow to cool before adding to lunch containers.To make aheadRefrigerate salad (except peanuts) and peanut dressing separately for up to 4 days. Top salad with dressing and peanuts before serving.
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt and pepper in a large bowl.
Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast, turning once, until tender and lightly browned and crispy on the outside, about 20 minutes. Set aside to cool before assembling bowls.
Transfer 2 tablespoons peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.
Divide kale among 4 single-serving containers (about 1 1/2 cups each). Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken. Seal the containers and refrigerate for up to 4 days.
Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon chopped peanuts.
TipsTo make shredded chicken breast, place 3/4 pound boneless, skinless chicken breast in a wide saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F at the thickest part, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then shred. Allow to cool before adding to lunch containers.
Tips
To make shredded chicken breast, place 3/4 pound boneless, skinless chicken breast in a wide saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F at the thickest part, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then shred. Allow to cool before adding to lunch containers.
To make aheadRefrigerate salad (except peanuts) and peanut dressing separately for up to 4 days. Top salad with dressing and peanuts before serving.
To make ahead
Refrigerate salad (except peanuts) and peanut dressing separately for up to 4 days. Top salad with dressing and peanuts before serving.
Originally appeared: EatingWell.com, December 2019
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Nutrition Facts(per serving)393Calories15gFat32gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
