Citrus Chicken
with Cantaloupe and Mint
Juicy, sweet cantaloupe takes center stage in this summer-inspired weeknight salad. Tender chicken, peppery arugula, feta, vitamin c packed oranges and DIY croutons feature as the delicious supporting cast!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Orange
1 pièce(s)
Mangue
113 g
Mélange roquette et épinards
1 pièce(s)
Pain ciabatta
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
7 g
Menthe
28 g
Graines de tournesol
¼ tasse(s)
Feta, émietté
(Contient Lait)
Pas inclus dans votre livraison
¼ cc
Poivre*
3.5 cs
Huile*
¼ cc
Sucre*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Zest the orange. Pat chicken dry with paper towels, then sprinkle with orange zest turning to coat both sides. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then chicken. Sear, until golden-brown, 1-2 min per side.
Remove pan from heat, then transfer chicken to a parchment-lined baking sheet. Wipe pan clean. Roast in top of oven, until cooked through 10-12 min.** While chicken roasts, cut ciabatta into 1-inch pieces. On another parchment-lined baking sheet, toss ciabatta with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toast in middle of oven, stirring halfway, until lightly golden, 6-7 min.
While ciabatta toasts, cut canteloupe into 1/2-inch pieces. Roughly chop mint leaves. Place orange, flat-end down, on a cutting board. Cut peel away from flesh from top to bottom, turning orange as you go. Once peel is removed, slip a paring knife along each side of the white lines (membranes) of orange to release segments. Squeeze juice from remaining orange into a large bowl.
Add the vinegar, 1 tbsp oil (dbl for 4ppl) and 1/4 tsp sugar (dbl for 4 ppl) to the large bowl withe the orange juice. Whisk to combine. Season with salt and pepper.
Heat the same pan over medium heat. When hot, add seeds to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from heat and set aside.
Add the canteloupe, orange segments, mint, arugula/spinach, feta and croutons to the large bowl. Toss together. Slice the chicken. Divide the salad between plates and top with the chicken. Sprinkle over the feta and seeds.