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Italian Pan-Fried Chicken
with Caprese Salad and Roasted Sweet Potatoes
Juicy pan fried chicken and crisp sweet potato fries all tossed in Italian seasoning. Paired with a bright and fresh caprese salad with mini bocconcini. A meal for the whole family in only 30 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breasts
1 tbsp
Italian Seasoning
100 g
Bocconcini Cheese
(Contains Milk)
680 g
Sweet Potato
227 g
Grape Tomatoes
20 g
Basil
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
6 tbsp
Oil*
4
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then cut the sweet potatoes into 1/4 inch matchsticks fries. a baking sheet, toss the sweet potatoes with 1/2 tbsp Italian seasoning and 3 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, turning the sweet potatoes over halfway through cooking, until golden-brown, 22-24 min.
Meanwhile, cut the tomatoes in half. Pat the chicken dry with paper towels, then season with salt and pepper. Sprinkle the remaining Italian seasoning over the chicken.
Heat a large non-stick pan over medium heat. When the pan is hot, add 2 tbsp oil, then the chicken. Cook until bottom of chicken is golden-brown, 6-7 min. Flip the chicken over. Cover and cook until the chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, in a large bowl, whisk together 1 tbsp vinegar and 1 tbsp oil. Season with salt and pepper. Add the tomatoes and toss together.
Into a small bowl, tear the bocconcini and basil leaves in half. Add 1 tsp oil, then season with salt and pepper. Toss together. Divide the chicken, sweet potatoes and tomato salad between plates. Sprinkle the bocconcini and basil over the tomatoes.
