Nonstick aluminum foil
2 tablespoons fresh mint, finely chopped and divided
1 lemon, for juice
1 1/4 cups shredded Deli Oven-Roasted Lemon Pepper Chicken
2 tablespoons Classico Sun-Dried Tomato Pesto
2 tablespoons extra-virgin olive oil
1 teaspoon honey
1/2 teaspoon smoked paprika
1/2 teaspoon ground red pepper
3 teaspoons ground cumin, divided
3/4 teaspoon kosher salt, divided
1 1/2 cups sweet potato chunks (or 2 sweet potatoes cut into chunks)
1/2 cup Chobani Savor Squeezable Whole Milk Greek Yogurt
1/2 cup fresh English peas
1 (12-oz) bag frozen riced cauliflower-broccoli blend
Utensils and Cookware
- Preheat oven to 425°F. Line baking sheet with foil. Chop mint. Squeeze lemon for juice (2 tablespoons). Shred chicken (1 1/4 cups).
- Combine pesto, 1 tablespoon lemon juice, oil, honey, paprika, red pepper, 1 tablespoon mint, 2 teaspoons cumin, and 1/2 teaspoon salt. Toss sweet potato chunks in one-half of the spice mixture, then arrange in a single layer on baking sheet; bake 15 minutes.
- Stir remaining-half spice mixture into shredded chicken and set aside. Combine yogurt and remaining 1 tablespoon lemon juice, 1 tablespoon mint, 1 teaspoon cumin, and 1/4 teaspoon salt; mix until yogurt sauce is well blended.
- Remove potatoes from oven; toss with peas, then bake 15–18 more minutes or until potatoes are tender. Cook riced cauliflower blend following package instructions. Serve chicken with vegetables and riced cauliflower blend drizzled with yogurt sauce.