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Lemon Chicken and Goat Cheese
with Crisp Pear, Arugula, Spinach and Citrus Vinaigrette
We've fallen head over heels in love with this recipe. It's quick, colourful, and zesty! Lemon adds a citrusy flavour to this dish which is accompanied by the creaminess of the goat cheese and the crunch of the crispy pear! This recipe is impressive and delicious!
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
Chicken Breasts
28 g
Goat Cheese
(Contains Milk)
150 g
Pear
113 g
Arugula and Spinach Mix
360 g
Yellow Potato
1 unit
Lemon
1 tbsp
Whole Grain Mustard
(Contains Mustard)
28 g
Walnuts, chopped
(Contains Tree nuts)
Not included in your delivery
1.5 tsp
Sugar*
5 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 22-24 min.
While potatoes roast, halve, core, then thinly slice the pear. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges. Pat chicken dry with paper towels, then sprinkle over lemon zest. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add walnuts to dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl), then chicken to the same pan. Cook on one side, until bottom is golden, 6-7 min. Flip chicken over, then cover and cook, until golden-brown and cooked through, 6-7 min.**
While chicken cooks, whisk together mustard, 1 1/2 tbsp lemon juice, 1 1/2 tsp sugar (dbl both for 4 ppl) and 3 tbsp oil (4 tbsp for 4 ppl) in a medium bowl. Season with salt and pepper. Add roasted potatoes and pears. Toss to coat.
Thinly slice chicken. Divide arugula and spinach mix between plates, top with potatoes, pears and chicken. Drizzle over any remaining dressing from bowl. Sprinkle over toasted walnuts and crumble over goat cheese. Squeeze over a lemon wedge, if desired.
