Citrus Chicken
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Citrus Chicken

Citrus Chicken

with Cantaloupe and Mint

Juicy, sweet cantaloupe takes center stage in this summer-inspired weeknight salad. Tender chicken, peppery arugula, feta, vitamin c packed oranges and DIY croutons feature as the delicious supporting cast!

Allergens:
Sulphites
•Milk

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.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Orange

1 unit(s)

Mango

113 g

Arugula and Spinach Mix

1 unit(s)

Ciabatta Roll

1 tbsp

White Wine Vinegar

(Contains Sulphites)

7 g

Mint

28 g

Sunflower Seeds

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

¼ tsp

Pepper*

3.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

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Nutrition Values

Calories630 kcal
Fat38 g
Saturated Fat4.5 g
Carbohydrate28 g
Sugar21 g
Dietary Fiber6 g
Protein45 g
Cholesterol125 mg
Sodium410 mg
Trans Fat0 g
Potassium2100 mg
Calcium250 mg
Iron9 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

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

Cooking Steps

1

Zest the orange. Pat chicken dry with paper towels, then sprinkle with orange zest turning to coat both sides. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then chicken. Sear, until golden-brown, 1-2 min per side.

2

Remove pan from heat, then transfer chicken to a parchment-lined baking sheet. Wipe pan clean. Roast in top of oven, until cooked through 10-12 min.** While chicken roasts, cut ciabatta into 1-inch pieces. On another parchment-lined baking sheet, toss ciabatta with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toast in middle of oven, stirring halfway, until lightly golden, 6-7 min. 

3

While ciabatta toasts, cut canteloupe into 1/2-inch pieces. Roughly chop mint leaves. Place orange, flat-end down, on a cutting board. Cut peel away from flesh from top to bottom, turning orange as you go. Once peel is removed, slip a paring knife along each side of the white lines (membranes) of orange to release segments. Squeeze juice from remaining orange into a large bowl.

4

Add the vinegar, 1 tbsp oil (dbl for 4ppl) and 1/4 tsp sugar (dbl for 4 ppl) to the large bowl withe the orange juice. Whisk to combine. Season with salt and pepper.

5

Heat the same pan over medium heat. When hot, add seeds to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from heat and set aside.

6

Add the canteloupe, orange segments, mint, arugula/spinach, feta and croutons to the large bowl. Toss together. Slice the chicken. Divide the salad between plates and top with the chicken. Sprinkle over the feta and seeds.

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