Roasted Chicken and Goat Cheese
with Potatoes and Green Salad
We've fallen head over heels in love with this quick, colourful and zesty recipe! Lemon adds a citrusy zing to this dish, pairing beautifully with the creaminess of the goat cheese and the crunch of the walnuts!
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
460 g
Russet Potato
1 unit
Lemon
28 g
Goat Cheese
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
28 g
Walnuts, chopped
(Contains Walnuts)
113 g
Spring Mix
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown and tender, 22-24 min.
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to another unlined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.** Carefully wipe the pan clean.
Meanwhile, zest, then juice half the lemon (use whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Reheat the same pan (from step 2) over medium. When hot, add walnuts to dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a plate.
Add mustard, lemon zest, lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add roasted potatoes, then toss to coat.
Thinly slice chicken. Add spring mix to the large bowl with potatoes, then toss to combine. Divide salad between plates. Top with chicken. Sprinkle walnuts and goat cheese over top. Squeeze a lemon wedge over top, if desired.
