Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thigh Fillets 1 lb $5.99
• Sweet Potato 1 lb, peeled and cut into 3/4-inch cubes $1.99
• Green Cabbage 1/2 lb, very thinly sliced $0.99
• Fresh Large Ripe Avocado 1 each, sliced $0.99
• Fresh Poblano Peppers 1/2 lb, seeded and cut into strips $2.69
• Fresh Jalapeno Peppers 1 small pepper, thinly sliced $0.99
• Jumbo Yellow Onions 1/2 lb, sliced $0.99
• Garlic 2 cloves, minced $0.69
• Organic Cilantro 2 tablespoons chopped $1.19
• pantry: olive oil 2 tablespoons
• pantry: ground cumin 1 teaspoon
• pantry: smoked paprika 1 teaspoon
• pantry: chili powder 1 teaspoon
• pantry: kosher salt 1 teaspoon, divided
• pantry: black pepper 1/2 teaspoon
• pantry: lime or splash of lemon juice 1 tablespoon

Instructions

1. Preheat the oven to 425°F. Peel and cut 1 lb sweet potato into 3/4-inch cubes. Slice 1/2 lb jumbo yellow onion, seed and cut 1/2 lb poblano peppers into strips, mince 2 garlic cloves, thinly slice 1 small jalapeño, thinly slice 1/2 lb green cabbage, slice 1 ripe avocado, and chop 2 tablespoons cilantro.
2. On a sheet pan, toss the 1 lb cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Spread in a single layer and roast until browned and tender, 22 to 25 minutes, turning once.
3. While the sweet potatoes roast, pat dry 1 lb boneless skinless chicken thigh fillets and season them with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1 teaspoon chili powder.
4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the seasoned 1 lb chicken thighs and cook until deeply browned and cooked through, about 5 to 6 minutes per side depending on thickness. Transfer to a cutting board and rest 5 minutes, then slice into thick strips.
5. In the same skillet, add the sliced 1/2 lb onion and poblano strips. Cook 4 to 5 minutes until lightly charred at the edges. Stir in the minced 2 garlic cloves and sliced jalapeño and cook 30 seconds more.
6. In a bowl, toss the thinly sliced 1/2 lb green cabbage with 1 tablespoon lime or lemon juice, a pinch of salt, and the chopped 2 tablespoons cilantro. This should stay crisp and fresh, not wilted.
7. To plate, spoon the roasted sweet potatoes onto each plate, fan the sliced chicken over one side, and mound the charred onion-poblano mixture beside it. Finish with a tuft of the cabbage slaw and sliced avocado on top or just off to the side for cool contrast. Scatter any extra cilantro over the plate for a bright green finish.