Moroccan Sheet Pan Chicken and Roasted Sweet Potato with Kale Salad
While the chicken and sweet potato roast away, toss earthy kale with a tangy tamarind dressing, and before you know it, you’ve got a Moroccan-inspired meal.
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Cooking tools:
- Citrus press
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 1 organic sweet potato
- 1 organic red onion
- Chicken options:
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- Sunbasket Moroccan spice blend (coriander - cumin - allspice - cinnamon)
- 1 organic lemon
- Sunbasket tamarind glaze (tamarind puree - honey - garlic - baharat)
- 2 ounces organic shredded kale
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