Oprah Recipes, Boston, MA (2026)

05/18/2025

Spicy Thai Curry Salmon with Coconut Broccoli Sauce

Ingredients:
For the Salmon:
4 salmon fillets (4 to 6 ounces each)
2 to 3 tablespoons spicy curry powder
Kosher salt and black pepper, to taste
Chili flakes, to taste
1 tablespoon olive oil
2 tablespoons honey
For the Coconut Curry Sauce:
6 tablespoons salted butter, divided
1/4 cup Thai red curry paste
1 tablespoon freshly grated ginger
1 1/2 cups chopped broccoli
2 cups canned full-fat coconut milk
2 tablespoons soy sauce or tamari
1 tablespoon fish sauce (or substitute with additional soy sauce)
3 to 4 cloves garlic, chopped
Instructions:

Broil the Salmon:
Preheat your oven broiler. Line a baking sheet with foil or parchment paper. Place the salmon fillets on the sheet and rub each with olive oil and curry powder. Season with salt, pepper, and a pinch of chili flakes. Drizzle honey evenly over the top. Broil the salmon for 3 to 5 minutes, until the tops are lightly crisped and caramelized. Watch closely to avoid burning.
Make the Coconut Curry Sauce:
In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in the red curry paste and ginger. Cook for 2 to 3 minutes, until the mixture is fragrant. Add the broccoli and cook for another minute. Pour in the coconut milk, soy sauce, and fish sauce. Stir well and bring to a gentle simmer.
Simmer the Salmon:
Gently place the broiled salmon into the simmering curry sauce. Let it simmer for 3 to 5 minutes, or until the salmon reaches your desired doneness.
Make the Garlic Chili Butter:
In a small pan, melt the remaining 5 tablespoons of butter over medium heat. Add the chopped garlic and a pinch of chili flakes. Cook until the butter turns golden brown and the garlic is crispy, about 3 to 4 minutes.
Serve:
Spoon the salmon and curry sauce over bowls of warm rice. Drizzle the garlic chili butter on top. Garnish with chopped basil or cilantro if desired.
Details:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Category: Dinner, Seafood, Thai-Inspired
Cuisine: Asian-Inspired

05/18/2025

Classic Greek-Style Moussaka with Rich Beef and Creamy Béchamel

Ingredients:
Beef Layer:
1.6 pounds ground beef (preferably lean)
1 tablespoon olive oil
1 cup tomato puree or strained tomatoes
1 cup beef broth
1/4 cup finely chopped fresh parsley (plus more for garnish)
2 tablespoons tomato paste
1 tablespoon finely chopped fresh thyme
1 large white onion, diced
2 cloves garlic, minced
1–2 bay leaves
3/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
Vegetable Layers:
2 pounds eggplant (about 4 small), sliced 1/3-inch thick
1.6 pounds potatoes (about 2 large), peeled and sliced 1/4-inch thick
1 pound zucchini (about 2 medium), sliced 1/3-inch thick
2 cups vegetable or olive oil (for frying)
Salt and pepper to taste
Fresh parsley and grated cheese, for layering
Béchamel Sauce:
4 ounces unsalted butter
4 ounces all-purpose flour
4 cups whole milk, room temperature
1 cup finely grated hard cheese (like parmesan or romano), plus more for topping
2 egg yolks
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
Instructions:

1. Cook the Beef Layer:
In a large skillet or pot, heat olive oil over medium heat. Add diced onion and sauté until soft and golden. Stir in garlic and cook for another minute. Add the ground beef, breaking it apart, and cook until browned. Stir in tomato paste and cook for 2 minutes. Pour in tomato puree and beef broth. Mix in parsley, thyme, cinnamon, sugar, salt, black pepper, and bay leaves. Let simmer for 30 minutes, stirring occasionally, until thickened. Discard bay leaves when done.
2. Prepare the Vegetables:
Lay out sliced eggplant on a paper towel-lined surface and sprinkle both sides with salt. Layer more paper towels on top, then repeat with zucchini, then potatoes. Press down lightly to remove excess moisture.
3. Fry the Vegetables:
Heat oil in a large pan to 300°F. Fry potato slices until golden and tender. Drain on paper towels. Increase oil to 340°F and fry zucchini slices until lightly browned. Finish with the eggplant slices. Drain all fried vegetables on paper towels. You can also bake or roast the vegetables as a lighter alternative.
4. Make the Béchamel Sauce:
In a saucepan over medium heat, melt butter. Stir in flour to form a paste, then gradually whisk in the milk until smooth and thickened. Stir in salt, pepper, and nutmeg. Remove from heat and stir in grated cheese. Whisk in egg yolks quickly to avoid scrambling. Mix 1/2 cup of this sauce into the beef mixture to enrich it.
5. Assemble the Moussaka:
Preheat oven to 350°F. In a 9x13-inch baking dish, layer the bottom with potatoes, then season with parsley, grated cheese, salt, and pepper. Follow with zucchini, then half the eggplant. Spread the beef mixture evenly over the vegetables. Top with the remaining eggplant, then pour the béchamel sauce over the top, spreading evenly. Sprinkle with more grated cheese.
6. Bake:
Bake uncovered for 35–45 minutes, or until the top is golden and bubbly. Allow the dish to rest for at least 15 minutes before slicing to help it hold its shape.
Details:
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Category: Dinner, Casserole
Cuisine: Greek-Inspired
Nutrition (Approximate per serving):
Servings: 8
Calories: ~480

05/18/2025

Savory Beef and Potato Bake with Garlic Herb Topping

Ingredients:
For the Filling:
2 pounds beef stew meat (chuck or other slow-cooking cut), cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
9 ounces carrots, diced
1 large white onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
3 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon beef bouillon powder (or 1 beef bouillon cube, crumbled)
2 bay leaves (dried or fresh)
For the Topping:
2 pounds russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
3 tablespoons unsalted butter, melted
1 teaspoon finely minced fresh rosemary
1 clove garlic, finely grated
1/2 teaspoon salt
1/8 teaspoon black pepper
Instructions:

Prepare the Beef Filling:
Season the beef pieces with salt and pepper. Heat 1 tablespoon of oil in a large, heavy pot over high heat. Sear half of the beef until browned on all sides, then transfer to a plate. Repeat with the remaining beef. Avoid overcrowding to prevent steaming.
Cook the Vegetables:
Lower the heat to medium-high. Add the remaining 2 tablespoons of oil to the pot, then sauté the carrots and onions until softened and slightly golden. Add the garlic and cook for 30 seconds.
Build the Sauce:
Reduce heat to medium. Stir in the flour and cook for 1 minute. Slowly pour in the beef broth while stirring continuously to prevent lumps. Add the Worcestershire sauce, tomato paste, bouillon, bay leaves, and the browned beef with its juices. Stir well.
Simmer the Stew:
Bring to a gentle simmer. Cover and cook on low for 1 hour and 30 minutes, stirring occasionally. Then uncover and simmer for another 30 minutes, or until the beef is tender and the sauce thickens to a rich, gravy-like consistency. Adjust salt and pepper to taste.
Cool and Preheat Oven:
Pour the beef mixture into a large baking dish and let it cool for at least 30 minutes to allow a skin to form on top. Meanwhile, preheat the oven to 350°F.
Prepare Potato Topping:
In a small bowl, mix melted butter with rosemary, grated garlic, salt, and black pepper. Thinly slice the potatoes. Layer 1/3 of the potatoes over the beef filling. Brush with 1/3 of the butter mixture. Repeat two more times, creating overlapping layers with minimal gaps.
Bake:
Cover the dish tightly with foil. Bake for 40 minutes. Remove the foil, raise the oven temperature to 400°F, and bake for another 20-25 minutes, or until the potatoes are fork-tender and golden. For extra crispiness, broil the top for a minute or two.
Serve:
Let the dish rest for a few minutes before serving. Enjoy warm as a hearty and comforting main dish.
Details:
Prep Time: 25 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 10 minutes
Category: Comfort Food, Casserole
Cuisine: American
Nutrition (Approximate per Serving):
Servings: 6
Calories: 520

05/18/2025

Creamy Coconut Curry Chicken with Rice

Ingredients:
For the Curry Paste:
1 medium yellow onion, quartered
1 shallot, halved
6 cloves garlic
2 (1-inch) pieces fresh ginger, peeled
3 tablespoons garam masala
2 teaspoons ground turmeric
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
Zest of 1 lemon
For the Chicken:
2 pounds boneless skinless chicken breasts, cubed
1/2 cup full-fat plain Greek yogurt
1 can (14 ounce) full-fat unsweetened coconut milk
1 can (6 ounce) tomato paste
1/4 cup cilantro, chopped
3 cups cooked rice, for serving
Instructions:

Make the Curry Paste:
In a blender or food processor, combine the quartered onion, halved shallot, garlic, peeled ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Blend until smooth, about 1 minute.
Marinate the Chicken:
In a large zip-top bag, combine 2 tablespoons of the curry paste with the cubed chicken and Greek yogurt. Seal the bag and massage the mixture into the chicken until evenly coated. Allow the chicken to marinate at room temperature for 30 minutes or refrigerate for up to 24 hours for deeper flavor.
Cook the Chicken:
Heat a large skillet over medium heat. Add 1/4 to 1/2 cup of the curry paste to the pan (adjust the amount to your taste). Cook for 1 minute until fragrant. Stir in the marinated chicken, coconut milk, and tomato paste. Cover and cook for 15-20 minutes, or until the chicken is cooked through. Remove the lid and simmer for an additional 5 minutes, allowing the sauce to thicken.
Finish and Serve:
Stir in the chopped cilantro and serve the curry chicken over freshly cooked rice.
Details:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Category: Main Dish, Chicken
Cuisine: Indian-inspired, Comfort Food
Nutrition (approximate per serving):
Servings: 4
Calories: 480 per serving

05/18/2025

Cheesy Gouda Naan with Sesame Seeds and Honey

Ingredients:
1 cup warm milk
2 teaspoons honey
2 1/4 teaspoons active dry yeast
1 cup full-fat plain Greek yogurt
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 cups shredded gouda cheese
3 tablespoons white sesame seeds
2 tablespoons black sesame seeds
6 tablespoons salted butter (melted)
Honey (for serving)
Instructions:

Activate Yeast:
In the bowl of a stand mixer, combine the warm milk, honey, and active dry yeast. Let it sit for about 5 minutes until it becomes bubbly on top.
Prepare the Dough:
Add the Greek yogurt, flour, baking powder, baking soda, and salt to the yeast mixture. Mix on medium speed for 3-4 minutes, until the dough becomes smooth and begins pulling away from the sides of the bowl. Cover the bowl with a towel and let it rest in a warm spot for 1-2 hours or until the dough doubles in size. If you're not using the dough immediately, cover it and refrigerate overnight.
Prepare the Cheese and Sesame Seeds:
In a separate bowl, mix together the shredded gouda cheese and both white and black sesame seeds.
Shape the Naan:
Punch the dough down and divide it into 8 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball out into a 10-inch oval shape. Add about 1/4 cup of the cheese mixture to the center of each oval. Fold the dough around the cheese, pinching the edges to seal it inside. Carefully re-roll the dough into an 8-inch oval shape. Repeat this process with the remaining dough.
Cook the Naan:
Heat a large cast iron skillet over medium-high heat. Brush both sides of each naan with melted butter. Drizzle about a teaspoon of olive oil into the hot skillet, and use a paper towel to spread the oil evenly around the pan. Place a naan in the skillet, cover it with a lid, and cook for 1 minute, until bubbles form. Flip the naan and cook for another 30 seconds to 1 minute, until the underside has golden toasted spots.
Keep Warm and Serve:
Remove the naan from the skillet and wrap it in a clean kitchen towel to keep it warm. Place in a 250°F oven if needed. Repeat with the remaining naan.
Serve:
Serve the naan warm, drizzled with honey, sprinkled with extra sesame seeds, and a pinch of sea salt.
Details:
Prep Time: 15 minutes (plus dough resting time)
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes (including resting)
Category: Bread, Side Dish
Cuisine: Indian-inspired, Middle Eastern
Nutrition (approximate per serving):
Servings: 8
Calories: 280 per serving

05/18/2025

Crispy Marinated Cucumber Salad with Garlic and Sesame

Ingredients:
5 mini cucumbers (or 2-3 regular cucumbers, about 4 cups, thinly sliced)
1 teaspoon salt
1 ½ teaspoons soy sauce
1 teaspoon minced garlic
3 tablespoons rice vinegar
2-3 teaspoons chili oil (adjust for preferred spiciness)
3 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons sesame seeds (optional)
3 tablespoons diced green onions (optional)
Instructions:

Prepare the Marinade:
In a small bowl, combine the minced garlic, sugar, sesame seeds (if using), and green onions. Add the rice vinegar and both sesame and chili oils. Stir everything together until well mixed.
Slice the Cucumbers:
Using a spiralizer, or a sharp knife, slice the cucumbers thinly (spirals are optional for a fun twist!). Sprinkle the sliced cucumbers with salt and let them sit for 8-12 minutes to release excess moisture.
Rinse and Dry the Cucumbers:
After the cucumbers have rested, rinse them thoroughly with water. Lay them on paper towels to absorb any excess moisture.
Marinate the Cucumbers:
Place the cucumbers in a bowl and pour the prepared rice vinegar marinade over them. Toss everything well to ensure the cucumbers are coated evenly.
Serve:
Garnish with extra sesame seeds and green onions if desired. Serve immediately and enjoy!
Details:
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Category: Side Dish, Salad
Cuisine: Asian-inspired
Nutrition (approximate per serving):
Servings: 4
Calories: 45 per serving

05/18/2025

Pistachio Blondies with Brown Butter and Chocolate Chips

Ingredients:
10 tablespoons unsalted butter (140g)
¾ cup packed brown sugar (150g)
1 large egg + 1 egg yolk (room temperature)
2 teaspoons vanilla extract
¼ cup pistachio cream (64g)
½ teaspoon salt
1¼ cups all-purpose flour (150g)
3.5 oz dark chocolate (100g), chopped (or semi-sweet chips), reserving some for topping
¼ cup chopped pistachios (for batter)
Topping:
Chopped pistachio
3 tablespoons pistachio cream (45g)
Instructions:

Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and set aside.
Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Stir occasionally as it melts. Once melted, the butter will foam up and start turning a golden brown color. Continue cooking for about 6-8 minutes until the butter has a nutty aroma and small brown specs appear at the bottom. This process should take no more than 10 minutes. Remove the pan from heat and transfer the browned butter into a heatproof bowl. Let it cool for 5-10 minutes.
Make the Blondie Batter:
In a medium mixing bowl, combine the cooled brown butter and brown sugar. Stir until well combined. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated. Then, mix in the pistachio cream. Add the salt and flour, and stir until the flour is fully incorporated. Gently fold in the chopped chocolate and pistachio pieces.
Bake the Blondies:
Pour the batter into the prepared baking pan and spread it out evenly. Drop dollops of pistachio cream over the batter and use a knife to spread or swirl it. Sprinkle the remaining chocolate and pistachio pieces on top. Bake for 20-25 minutes or until the edges are lightly golden and the center has puffed up. Be careful not to overbake.
Cool and Serve:
Allow the blondies to cool completely in the pan before slicing into squares. Top with additional chopped pistachios for garnish.
Details:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Category: Dessert
Cuisine: American
Nutrition (approximate per serving):
Servings: 9
Calories: 350 per serving

05/18/2025

Smoky Sweet Potato & Black Bean Chili with Herby Yogurt and Quick Pickled Onions

Ingredients:
For the Quick Pickled Onion:
1 red onion, very finely sliced
Juice and zest of 2 limes
A squeeze of honey or maple syrup (to taste)
Pinch of salt
For the Beans:
2 tablespoons olive oil
4 garlic cloves, peeled and finely sliced
2 tablespoons tomato paste
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 ½ tablespoons chipotle chili paste
2 large sweet potatoes, peeled and diced into bite-sized chunks
200 ml beef or vegetable stock
1 (14.5 oz) can chopped tomatoes
1 jar black beans (with their bean stock)
For the Herby Yogurt:
4 tablespoons Greek yogurt, sour cream, or a vegan alternative
A small bunch of fresh coriander (roughly 15g)
½ avocado (optional)
For Serving:
Cooked rice
Tortilla chips
Shredded cheddar cheese (optional)
Instructions:

Pickle the Onions:
In a small bowl, mix the finely sliced red onion with the lime juice, zest, a squeeze of honey or maple syrup, and a pinch of salt. Set aside to allow the flavors to meld.
Cook the Beans:
In a heavy-bottomed pan, heat olive oil over medium-high heat. Add the sliced garlic and fry until golden, about 1 minute. Stir in tomato paste, smoked paprika, cumin, and chipotle chili paste, and add a splash of water to create a paste. Let it cook for 2 minutes until fragrant.
Cook the Sweet Potatoes:
Add the diced sweet potatoes to the pan, tossing to coat in the spice mixture. Pour in the chopped tomatoes and vegetable or beef stock. Cover and simmer on low to medium heat for 20-22 minutes until the sweet potatoes are tender and a knife can easily pierce through them. Check halfway through and add more water or stock if necessary.
Make the Herby Yogurt:
While the sweet potatoes cook, add the Greek yogurt (or sour cream/vegan alternative), fresh coriander (including the stems), and lime juice from the red onions into a food processor. Blend until smooth and season to taste.
Combine Beans and Finish Cooking:
Once the sweet potatoes are tender, stir in the black beans with their bean stock. Simmer for an additional 4-5 minutes, allowing the chili to thicken and become rich and glossy. If using canned beans, you may need to adjust seasoning with extra salt.
Serve:
Spoon the chili into bowls, drizzle with the herby yogurt, and top with the quick-pickled onions. Serve with cooked rice, tortilla chips, and shredded cheddar cheese if desired.
Details:
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Category: Vegetarian, Chili
Cuisine: Comfort Food, Mexican-Inspired
Nutrition (approximate per serving):
Servings: 4
Calories: 380 per serving (varies based on toppings)

05/18/2025

Lemon Herb Chicken with Orzo and Tzatziki Sauce

Ingredients:
3 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon smoked paprika
6 cloves garlic, chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
1 pinch chili flakes (optional, adjust to taste)
Kosher salt and black pepper, to taste
2 pounds boneless chicken thighs or breasts
2 tablespoons salted butter
2 tablespoons fresh thyme
1 1/2 cups dry orzo pasta
1/2 cup oil-packed sun-dried tomatoes, chopped
3 cups low-sodium chicken broth
1/2 cup mixed fresh herbs (such as basil and thyme)
1-2 cups tzatziki sauce (for serving)
Instructions:

Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare the Chicken:
In a large bowl, mix the chicken with 2 tablespoons of olive oil, tomato paste, smoked paprika, chopped garlic, lemon zest, lemon juice, chili flakes (if using), and a pinch of salt and pepper. Toss well to coat the chicken evenly.
Sear the Chicken:
Heat a large oven-safe skillet over high heat. Add the marinated chicken and sear on both sides until golden brown, about 3-5 minutes. During the last 2 minutes of searing, add the butter to the pan to melt. Remove the chicken and set it aside.
Toast the Orzo:
In the same skillet, add the orzo and thyme, and cook for about 1 minute until the orzo is lightly toasted. Add the chopped sun-dried tomatoes, chicken broth, and lemon juice. Season with salt and pepper, and stir in the mixed fresh herbs.
Bake the Dish:
Place the chicken back into the skillet with the orzo mixture, making sure to pour any juices from the plate into the pan. Bake uncovered for 15 minutes, or until the chicken is cooked through.
Serve:
Once cooked, remove the skillet from the oven and serve the chicken and orzo with a generous topping of tzatziki sauce and fresh basil. Enjoy your flavorful, comforting meal!
Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Category: Main Course, Chicken
Cuisine: Mediterranean
Nutrition (approximate per serving):
Servings: 4
Calories: 450 per serving

05/18/2025

Spicy Chicken & Broccoli Pasta Bake with Cheddar and Hot Sauce

Ingredients:
2 tablespoons extra virgin olive oil
2-3 boneless, skinless chicken breasts or thighs, cubed
1 medium yellow onion, chopped
Kosher salt and black pepper, to taste
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 pound short cut pasta (such as penne or rotini)
2 cups chopped broccoli florets
1 1/2 cups milk (use your preferred type)
1 tablespoon ketchup
1/4 cup pickled jalapeños
1/2 cup hot sauce
1/3 cup salsa verde
1 1/2-2 cups shredded cheddar cheese
6 tablespoons salted butter
Green onion and cilantro, for garnish
Instructions:

Preheat the Oven:
Preheat your oven to 425°F.
Cook Chicken and Onion:
In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cubed chicken, seasoning with salt and pepper. Cook until the chicken is lightly seared on all sides, about 10 minutes. Stir in chili powder, paprika, and garlic powder, and cook for another minute until fragrant.
Add Pasta and Broccoli:
Add the pasta and chopped broccoli to the pot. Stir gently to combine. Pour in 1/2 cup of water and the milk. Add the ketchup and mix everything together. Season with additional salt to taste.
Simmer and Combine Flavors:
Bring the mixture to a gentle boil over medium-high heat. Lower the heat and simmer for about 5 minutes, stirring occasionally, until the pasta is al dente.
Finish the Sauce:
Stir in the pickled jalapeños, hot sauce, salsa verde, and butter. Continue stirring until the butter is melted and everything is well combined.
Add Cheese and Bake:
Stir in 1 1/2 to 2 cups of shredded cheddar cheese, cooking for a few minutes until the mixture is creamy. Remove from the heat and sprinkle the top with another 1/2 cup of cheese. Transfer the pot to the oven and bake at 425°F for 5-10 minutes, or until the cheese is melted and bubbly.
Serve:
Once baked, divide the pasta among bowls. Garnish with freshly chopped green onions and cilantro, and serve immediately.
Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Category: Main Dish, Pasta
Cuisine: American
Nutrition (approximate per serving):
Servings: 4
Calories: 650 per serving

05/18/2025

Chipotle Chicken & Sweet Potato Salad with Honey Mustard Dressing

Ingredients:
For the Chicken & Sweet Potatoes:
2 sweet potatoes, cut into matchsticks
3 tablespoons extra virgin olive oil
Salt and pepper to taste
6 boneless, skinless chicken breasts or thighs
1-2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons sesame seeds
For the Salad:
4 cups shredded kale
1 cup mixed fresh herbs (basil, dill, parsley)
1 avocado, sliced or chopped
3/4 cup crumbled feta cheese
For the Honey Mustard Dressing:
1/3 cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon stone-ground mustard
3 tablespoons honey
2 tablespoons tahini or mayonnaise
2 tablespoons lemon juice
Instructions:

Prepare the Sweet Potatoes:
Preheat your oven to 425°F. On a baking sheet, toss the sweet potato matchsticks with 2 tablespoons of olive oil. Season with salt and pepper. Roast for 10 minutes, then set aside.
Season the Chicken:
In a bowl, toss the chicken with 2 tablespoons of olive oil and season with chipotle chili powder, smoked paprika, onion powder, garlic powder, cumin, salt, and pepper. Coat the chicken evenly with the spices.
Roast the Chicken & Potatoes:
After the sweet potatoes have baked for 10 minutes, nestle the seasoned chicken around the potatoes on the same baking sheet. Sprinkle sesame seeds over each piece of chicken. Continue to bake for 25-30 minutes until the chicken is fully cooked.
Make the Honey Mustard Dressing:
In a glass jar or bowl, combine the olive oil, Dijon mustard, stone-ground mustard, honey, tahini or mayonnaise, and lemon juice. Whisk until smooth.
Assemble the Salad:
In a salad bowl, combine the shredded kale and mixed fresh herbs. Drizzle a few tablespoons of the honey mustard dressing over the kale and massage it into the greens until well-coated.
Finish & Serve:
Once the chicken is cooked through, remove it from the oven. Add the dressed kale and herbs to the plate, along with sliced avocado and crumbled feta cheese. Drizzle with additional dressing and serve immediately.
Details:
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
Category: Salad, Main Course, Healthy Dinner
Cuisine: American
Nutrition (approximate per serving):
Servings: 4
Calories: 450 per serving

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