• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Slice sweet potatoes into 1/4-inch-thick rounds. Remove and discard any large stems from kale; chop into bite-size pieces. Halve, peel, and finely dice half the shallot (whole shallot for 4 servings). Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin.

• In a large bowl, toss sweet potatoes with a large drizzle of oil, half the garlic powder (you’ll use the rest later), a couple big pinches of salt, and pepper. • Arrange on a baking sheet in a single layer. Roast on the top rack until browned and cooked through, 20-25 minutes.

• While sweet potatoes roast, place kale in bowl used for sweet potatoes and lightly season with salt. • Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. (TIP: To make kale even more tender, add a drizzle of olive oil along with the salt before massaging.) Set aside.

• Pat chicken* dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover after chicken is flipped. • Transfer chicken to a cutting board and tent with foil. Turn off heat; rinse and wipe out pan.

• Heat a drizzle of oil in same pan over medium heat. Add minced shallot; cook, stirring occasionally, until lightly browned, 2-3 minutes. • Add 1/4 cup water (1/2 cup for 4 servings), stock concentrate, and 1/2 tsp crushed peppercorns (1 tsp for 4) and bring to a simmer; cook, stirring occasionally, until thickened, 1-3 minutes. (Save the remaining crushed peppercorns for another use.) Remove from heat. • Stir in crème fraîche, half the dressing, and 1 TBSP butter (2 TBSP for 4) until butter is melted. Taste and season with salt.

• Halve, core, and thinly slice apple. • To bowl with kale, add apple, cranberries, sunflower seeds, half the Parmesan, and remaining dressing to taste; toss to coat. Taste and season with salt and pepper.

• Thinly slice chicken crosswise. • Divide chicken, sweet potatoes, and salad between plates. Spoon sauce over chicken. Sprinkle remaining Parmesan over salad and serve. Chicken is fully cooked when internal temperature reaches 165°.