Creamy Thyme Chicken with Sweet Potato-Beet Mash & Dijon Kale Salad

Directions

1. Peel and dice the beet, place in a medium saucepan, and cover with hot water. Bring to a boil, then reduce to a simmer to start softening the beet.
2. While the beet cooks, wash and dry the remaining produce and peel and dice the sweet potato; set aside in a small bowl.
3. Juice the lemon into a medium bowl and whisk in oil, Dijon, salt, and pepper to form a dressing; set aside.
4. Pat the chicken dry, cut each piece in half horizontally to form thin cutlets, and season with salt and pepper.
5. Heat a skillet with a little oil over medium-high heat, then add the chicken cutlets. Pan-fry until cooked through and golden, about 3–4 minutes per side. Transfer to a plate and loosely cover with foil.
6. Meanwhile, remove kale stems, chop into bite-sized pieces, and toss with the prepared dressing in a clean bowl to make the salad.
7. Mince the garlic and the shallot; add them to the skillet with thyme and cook until softened, about 2–3 minutes.
8. Cut the cream cheese into small pieces and add to the skillet with a splash of water; stir until melted and smooth to form a sauce, adding more water if needed.
9. Return the chicken to the skillet with any juices; coat with the sauce and keep warm off heat.
10. When beets and sweet potatoes are tender, drain and return them to the pot. Mash with salt and pepper, adding a little water as needed to reach a smooth consistency.
11. To serve, place a portion of the mash on each plate, top with the chicken and sauce, and add a portion of the Dijon kale salad.