with Roasted Sweet Potatoes, Green Beans, and Citrus Sour Cream
We’ve fallen in love with za’atar—an Israeli spice blend containing toasted sesame seeds, thyme, marjoram, and sumac. It adds an aromatic and tangy kick to both the simple pan-seared chicken and roasted sweet potatoes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
Wash and dry all produce. Preheat the oven to 400 degrees. Trim the long-stemmed ends of the green beans. Cut the sweet potato into ½-inch cubes. Toss on a baking sheet with half the za’atar, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven, tossing halfway through cooking, for 20-25 minutes, until golden brown.
Zest, then halve the lime. In a small bowl, mix the sour cream, a pinch of lime zest, and a squeeze of lime juice. Season to taste with salt and pepper. Thin to a drizzling consistency using about 1 teaspoon water.
Place your hand on top of a chicken breast and slice into the center of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book, cover with plastic wrap, and pound with a mallet or large pan until ½-inch thick. Repeat with the other chicken breast. Season on all sides with salt, pepper, and the remaining za’atar.
Cook the chicken: Heat a drizzle of olive oil in a large pan over medium-high heat. Once hot, add the chicken to the pan and cook for 3-4 minutes per side, until cooked through. Remove from the pan and set aside to rest.
Cook the green beans: Heat another drizzle of olive oil in the same pan over medium heat. Add the green beans and cook, tossing, for 5-6 minutes, until crisp-tender. Season with salt and pepper.
Finish and plate: Serve the za’atar chicken on a bed of roasted sweet potatoes and green beans. Drizzle with the citrus sour cream and enjoy!