Chicken breasts get an upgrade with roasted red peppers and chive goat cheese! A lightly dressed salad stuffed full of roasted veggies makes this a guilt-free meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Red Wine Vinegar(ContainsSulphites/Sulfite)
Sweet Bell Pepper
Roasted Red Peppers
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut zucchini into 1/2-inch thick rounds. Core, then cut the sweet bell pepper into 1/2-inch pieces. Toss zucchini and peppers with 1/2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 15-16 min.
Thinly slice the chives. Drain, then pat the roasted red peppers dry with paper towel. Roughly chop the roasted red peppers. Add the roasted red peppers, goat cheese and half the chives to a small bowl. Stir to combine.
Pat the chicken dry with paper towels. Carefully slice into centre of each breast, parallel to the cutting board, leaving 1-inch intact on the other end. Open up each breast like a book and season with salt and pepper. Divide goat cheese filling between each breast, then fold closed. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then the chicken. Sear until golden-brown, 2-3 min per side. Transfer the chicken another parchment-lined baking sheet. Bake in the top of the oven until chicken is cooked through, 7-8 min.**
Let the roasted veggies cool slightly, 2-3 min. While the veggies cool, whisk together the vinegar, 1 tbsp oil (dbl for 4ppl) and the remaining chives in a large bowl. Add roasted veggies and the arugula and spinach mix to the large bowl with the dressing. Toss to combine.
Divide the chicken and salad between plates.