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!


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

Preparation Time25 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

113 g

Spring Mix

2 unit


28 g

Walnuts, chopped

(Contains Walnuts)

28 g

Goat Cheese

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit

Red Onion

7 g


1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

1 tbsp

Blueberry Jam

2 unit

Russet Potato

Not included in your delivery

4.33 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat47 g
Saturated Fat8 g
Carbohydrate72 g
Sugar20 g
Dietary Fiber8 g
Protein50 g
Cholesterol135 mg
Sodium510 mg
Trans Fat0.2 g
Potassium2000 mg
Calcium125 mg
Iron4.5 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.


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


Roast potatoes

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.


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

Toast walnuts

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

Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side. Transfer 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

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

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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