with Sweet Potatoes and Snap Peas
Dukkah (pronounced DOO-kah) is a great way to bring the crunch. The Egyptian blend of crushed nuts, spices, and seeds is fine enough to sprinkle on like a seasoning, but it also has enough rugged texture to keep it satisfyingly crisp. Here, it’s used two ways: to add a coating to butterflied chicken breasts and to bring an extra dash of flavor to roasted sweet potatoes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Sugar Snap Peas
Not included in your delivery
Wash and dry all produce. Preheat oven to 400 degrees. Peel and cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with half the dukkah, a large drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potatoes are tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.
Zest and halve lime. In a small bowl, mix sour cream, a pinch of lime zest, and a squeeze of lime juice. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.
Season chicken Season chicken breasts all over with salt, pepper, and remaining dukkah.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until dukkah is lightly browned but not burnt, 3-4 minutes per side. Remove from pan and transfer to a baking sheet. Roast in oven until no longer pink, 5-7 minutes. Set aside to rest.
While chicken roasts, heat another large drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.
Divide sweet potatoes between plates, then top with chicken and snap peas. Drizzle with citrus crema and serve.