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Pepper Jam Chicken

Pepper Jam Chicken

plus a Kale & Sweet Potato Jumble

We looked below the Mason-Dixon line for inspiration and came up with this pork tenderloin, smothered in a lush pan sauce. The key is red pepper jam, which adds a tangy, sweet-savory flavor, while sour cream adds a touch of indulgence. Joining the party is a tangle of sauteed kale with roasted sweet potatoes and red onions. With a meal so plentiful and delicious, who can resist all this Southern charm?

Tags:
Protein Smart
Calorie Smart
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Red Onion

4 ounce

Kale

10 ounce

Chicken Cutlets

1 teaspoon

Smoked Paprika

1 unit

Red Pepper Jam

1 unit

Chicken Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories520 kcal
Fat17 g
Saturated Fat4 g
Carbohydrate56 g
Sugar22 g
Dietary Fiber8 g
Protein38 g
Cholesterol115 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Pan
Paper Towel

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces.

Roast Veggies
2

• Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the pork then).

Cook Pork
3

• Pat pork* dry with paper towels; season all over with paprika, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. • Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet. (For 4, leave veggies roasting; add pork to a second sheet and roast on middle rack.) Roast until pork is cooked through and veggies are tender, 10-12 minutes. TIP: If pork is done before veggies, remove from sheet and roast veggies 5 minutes more. Transfer pork to a cutting board.

Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. (Skip roasting!) Transfer to a cutting board.

Cook Kale & Make Sauce
4

• Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Remove from heat. • Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4). Cook, stirring occasionally, until thickened, 3-4 minutes. • Remove from heat; stir in sour cream and season with pepper. TIP: If sauce seems too thick, stir in a splash of water.

Mix Veggies
5

• Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.

Serve
6

• Thinly slice pork crosswise. • Divide veggies between bowls; top with pork. Spoon sauce over pork and serve.

Thinly slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.