Chicken Clementine Bowls
with Goat Cheese and Walnuts
Seasoned chicken, creamy goat cheese and sweet, juicy clementines make this a bowl of sunshine that will brighten your day. Grab a fork and dig in!
Ingredients: Russet potato • Chicken breast • Clementine • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red onion • Walnuts • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Thyme • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Spring Mix
2 unit(s)
Clementine
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
¼ cup
Goat Cheese
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Red Onion
7 g
Thyme
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
1 unit(s)
Blueberry Jam
2 unit(s)
Russet Potato
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
4.33 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1/4-inch pieces.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, flipping halfway through, until tender and golden, 22-25 min.
- Peel, then quarter onion. Separate petals.
- Peel, then segment clementines.
- Pat chicken dry with paper towels. Season with Zesty Garlic Blend, pepper and remaining thyme.
- Heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer toasted walnuts to a small bowl and set aside.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden, 1-2 min per side.
- Transfer to an unlined baking sheet.
- Arrange onion petals around chicken. Drizzle 1 tsp (2 tsp) oil over onions.
- Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
- Meanwhile, add vinegar, blueberry jam and 2 tbsp (4 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Slice chicken.
- Add spring mix, potatoes and onion petals to the bowl with dressing. Toss to coat.
- Divide salad between plates.
- Top with chicken, clementines and walnuts.
- Crumble goat cheese over top.