INGREDIENTS
20 oz
skin-on chicken breasts
1/2 cup
olive oil
1 serving
kosher salt
2 media
sweet potatoes
1 small
fennel bulb
1/4 cup
white wine vinegar
1
lemon zest
1 tbsp
dijon mustard
1
garlic clove
1 1/2 tsp
pepper
1 cup
pecorino cheese
1/4 cup
parsley
4 cups
leafy greens