Cal Smart Mexican-Marinated Chicken
with Zesty Spinach Salad- Sulphites
- Milk
- Tree nuts
- Egg
- Peanuts
- Sesame
- Gluten
- Mustard
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Crustaceans
- Fish
Ingredients: Chicken breasts • Spinach • Roma tomato • Mini cucumber • Lime • Pepitas • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Baby Spinach
1 unit(s)
Lime
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
7 g
Cilantro
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Tomato
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 unit(s)
Mini Cucumber
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Zest, then juice lime.
- To a medium bowl, add half the lime juice, garlic puree and Chili-Cumin Spice Blend. Stir to combine.
- Pat chicken dry with paper towels.
- To the bowl with marinade, add chicken and turn to coat.
- While the chicken marinates, cut cucumbers into 1/2-inch half-moons.
- Cut tomato into 1/2-inch pieces.
- Roughly chop cilantro.
- To a large bowl, add cilantro, half the lime zest, half the vinegar (use all for 4 servings), remaining lime juice, 1/2 tsp (1 tsp) sugar, and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium.
- When hot, add pepitas to the dry pan. Toast for 4-5 min, stirring often, until golden. (NOTE: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Remove chicken from marinade.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, to the bowl with dressing, add spinach, tomatoes and cucumbers. Toss to combine.
- Thinly slice chicken.
- Divide salad and chicken between plates.
- Sprinkle with pepitas and feta.
If you've opted to get chicken breasts, prep and sear in the same way the recipe instructs you to prep and sear turkey breasts, then increase the roast time to 12-14 min.**
