Name: Spicy "Peri-Peri" Chicken with Sweet Potato, Pepper & Mixed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; ¼ cup dried cranberries; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; ⅓ cup plain Greek yogurt; 3 red bell peppers; 1 ½ (142 g) pkg spring mix (mixed greens); 1.36 kg sweet potatoes; ½ cup walnuts; apple cider vinegar; black pepper; crushed red pepper; extra virgin olive oil; mayonnaise; oregano, dried; paprika; salt

Spicy "Peri-Peri" Chicken with Sweet Potato, Pepper & Mixed GreensSpicy "Peri-Peri" Chicken with Sweet Potato, Pepper & Mixed Greens — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

¼ cup dried cranberries

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

⅓ cup plain Greek yogurt

3 red bell peppers

1 ½ (142 g) pkg spring mix (mixed greens)

1.36 kg sweet potatoes

½ cup walnuts

apple cider vinegar

black pepper

crushed red pepper

extra virgin olive oil

mayonnaise

oregano, dried

paprika

salt

Instructions

Preheat the oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Trim, seed, and medium dice bell peppers. Peel and small dice sweet potatoes; divide both between two baking sheet pans.

Drizzle veggies with oil and season with salt and pepper. Toss to combine and spread out in a single layer.

Juice lemons into a large bowl.

Peel and mince garlic. Add to the bowl with the lemon juice along with oil and spices; whisk to combine the marinade.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.

Add cutlets to the bowl with the marinade and turn to coat. Divide cutlets between the baking sheets, nestling them in the veggies.

Place baking sheets in the oven and roast, flipping chicken halfway through, until veggies are tender and chicken is cooked through, about 20 minutes. Remove from oven.

Meanwhile, using a clean cutting board, shave parsley leaves off the stems; discard stems and mince the leaves. Place in another large bowl.

Add yogurt, water, mayo, vinegar, and salt to the bowl with the parsley. Whisk to combine the dressing.

Roughly chop walnuts. Add mixed greens, walnuts, and cranberries to the bowl with the dressing; toss to combine the salad.

To serve, divide chicken, veggies, and salad between plates. Enjoy!

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