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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).
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
Instructions
- 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.