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Chicken Clementine Bowls
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Chicken Clementine Bowls

Chicken Clementine Bowls

with Goat Cheese and Walnuts

Seasoned chicken, creamy goat cheese and sweet, juicy clementines make for a bowl of sunshine to bright your day. Grab a fork and dig in!

Tags:
Quick
Allergens:
Walnuts/Noix de Grenoble
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

56 g

Spring Mix

2 unit

Clementine

28 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

28 g

Goat Cheese

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit

Red Onion

7 g

Thyme

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

1 tbsp

Blueberry Jam

2 unit

Russet Potato

Not included in your delivery

4.33 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat47 g
Saturated Fat8 g
Carbohydrate71 g
Sugar20 g
Dietary Fiber7 g
Protein50 g
Cholesterol135 mg
Sodium500 mg
Trans Fat0.2 g
Potassium1950 mg
Calcium125 mg
Iron4.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk

Instructions

Roast potatoes
1

Before starting, preheat oven to 425°F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch pieces. Strip 1 tbsp (2 tbsp) thyme leaves from stems.Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Prep
2

Peel, then quarter onion. Separate petals. Peel, then segment clementine.Pat chicken dry with paper towels. Season with Zesty Garlic Blend, pepper and remaining thyme.

Toast walnuts
3

Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer toasted walnuts to a small bowl and set aside.

Cook chicken and veggies
4

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Arrange onion petals around chicken. Drizzle 1 tsp (2 tsp) oil over onions. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**

Make dressing
5

Meanwhile, add vinegar, blueberry jam and 2 tbsp (4 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.

Finish and serve
6

Slice chicken. Add spring mix, potatoes and onion petals to the bowl with dressing. Toss to coat. Divide salad between plates. Top with chicken, clementines and walnuts.Crumble goat cheese over top.

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