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Chimichurri Chicken Salad
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Chimichurri Chicken Salad

Chimichurri Chicken Salad

with Feta Cheese

This salad makes for the perfect breezy backyard meal. We're serving up spiced chicken covered with fresh herby goodness over bright lemony greens. A sprinkle of feta adds the perfect final touch.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Calorie Smart
Allergens:
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

7 g

Parsley

7 g

Cilantro

56 g

Red Onion

1 unit

Lemon

113 g

Kale, chopped

¼ cup

Feta Cheese, crumbled

(Contains Milk)

160 g

Tomato

160 g

Sweet Bell Pepper

1 tbsp

Smoked Paprika-Garlic Blend

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Sugar*

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Nutrition Values

Calories480 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate28 g
Sugar12 g
Dietary Fiber8 g
Protein46 g
Cholesterol125 mg
Sodium500 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

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

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Zest, then juice lemon. Roughly chop parsley and cilantro. Cut tomatoes into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).

Make chimichurri
2

Combine parsley, cilantro, onions, half the lemon zest and half the juice, half the Smoked Paprika-Garlic Blend, and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper.

Cook chicken
3

Pat chicken dry with paper towels. Season with remaining Smoked Paprika-Garlic Blend, salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Top each breast with chimichurri. Bake in the middle of the oven, until cooked through, 10-12 min.**

Make salad
4

While chicken bakes, whisk together remaining lemon zest and juice, 1/2 tbsp sugar and 1/2 tbsp oil (dbl both for 4 ppl), in the large bowl (from step 2). Add kale and massage. Add tomatoes and peppers, then toss to coat. Season with salt and pepper.

Finish and serve
5

Thinly slice chicken. Divide salad between plates. Top with sliced chicken. Sprinkle feta over top.