Spring Orange Chicken Dinner
Boston Bibb Salad and Roasted Potatoes
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(s)
Chicken Breasts
1 unit(s)
Orange
1 unit(s)
Lettuce
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 unit(s)
Garlic, cloves
7 g
Thyme
250 g
Red Potato
1 unit(s)
Honey
3 unit(s)
Radish
Nutrition Values
Cooking Steps
Wash and dry all produce.* Stirp 1 tbsp thyme from the stems. Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with half the thyme and 1 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
Peel, then mince the garlic. Cut the cucumber into 1/4 inch rounds. Zest 1 tsp orange zest. Cut a piece off the top and bottom ends of the orange. Place the flat end of the orange on a cutting board, cut the peel away from the flesh from top to bottom, turning the orange as you go.
Once peeled, slip a paring knife along each side of the "membranes" (the white lines) of the orange to release the segments into a small bowl. Squeeze the leftover orange membranes over a large bowl to release the juice. Whisk the honey, orange zest, and 2 tbsp oil into the orange juice. Season with salt and pepper.
Pat the chicken dry with paper towels. Season with salt and pepper. Heat a large oven proof pan over medium high heat. When the pan is hot add 1 tbsp oil then the chicken. Pan-fry until golden-brown, 2-3 min per side. Spoon 1/2 tbsp orange dressing over each breast. Transfer the pan to the top of the oven. Bake until the chicken is cooked through,12-14 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Add the bibb lettuce, cucumber and orange segments to the large bowl with the remaining dressing. Toss to coat.
Divide the chicken, potatoes and salad between plates. Crumble the goats cheese over the salad. Spoon any remaning pan juices over the chicken.
