Italian Pan-Fried Chicken

Italian Pan-Fried Chicken

with Caprese Salad and Roasted Sweet Potatoes

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Juicy pan fried chicken and crisp sweet potato fries all tossed in Italian seasoning. Paired with a bright and fresh caprese salad with mini bocconcini. A meal for the whole family in only 30 minutes!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

1 tbsp

Italian Seasoning

100 g

Bocconcini Cheese


680 g

Sweet Potato

227 g

Grape Tomatoes

20 g


1 tbsp

Balsamic Vinegar


Not included in your delivery

6 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories642 kcal
Fat34 g
Saturated Fat3.6 g
Carbohydrate38 g
Sugar10 g
Dietary Fiber6 g
Protein51.5 g
Cholesterol116 mg
Sodium1405 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Peel, then cut the sweet potatoes into 1/4 inch matchsticks fries. a baking sheet, toss the sweet potatoes with 1/2 tbsp Italian seasoning and 3 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, turning the sweet potatoes over halfway through cooking, until golden-brown, 22-24 min.


Meanwhile, cut the tomatoes in half. Pat the chicken dry with paper towels, then season with salt and pepper. Sprinkle the remaining Italian seasoning over the chicken.


Heat a large non-stick pan over medium heat. When the pan is hot, add 2 tbsp oil, then the chicken. Cook until bottom of chicken is golden-brown, 6-7 min. Flip the chicken over. Cover and cook until the chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, in a large bowl, whisk together 1 tbsp vinegar and 1 tbsp oil. Season with salt and pepper. Add the tomatoes and toss together.


Into a small bowl, tear the bocconcini and basil leaves in half. Add 1 tsp oil, then season with salt and pepper. Toss together. Divide the chicken, sweet potatoes and tomato salad between plates. Sprinkle the bocconcini and basil over the tomatoes.