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Lemon Chicken and Goat Cheese

Lemon Chicken and Goat Cheese

with Crisp Pear, Arugula and Citrus Vinaigrette

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We've fallen head over heels in love with this recipe. It's quick, colourful, and zesty! Lemon adds a citrusy flavour to this dish which is accompanied by the creaminess of the goat cheese and the crunch of the crispy pear! This recipe is impressive and delicious!

Allergens:Milk/LaitMustard/MoutardeTree Nut/Noix

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

28 g

Goat Cheese


150 g

Bartlett Pear

113 g

Baby Arugula

300 g

Yellow Potato

1 unit


1 tbsp

Whole Grain Mustard


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

1.5 tsp


5 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3264 kJ
Calories780 kcal
Fat45 g
Saturated Fat7 g
Carbohydrate49 g
Sugar13 g
Dietary Fiber7 g
Protein48 g
Cholesterol135 mg
Sodium880 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 22-24 min.


While potatoes roast, halve, core, then thinly slice pear(s). Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat chicken dry with paper towels, then sprinkle over lemon zest. Season with salt and pepper.


Heat a large non-stick pan over medium heat. When hot, add walnuts to dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.


Add 1 tbsp oil (dbl for 4 ppl), then chicken to the same pan. Cook on one side, until bottom is golden, 6-7 min. Flip chicken over, then cover and cook, until golden-brown and cooked through, 6-7 min.


While chicken cooks, whisk together mustard, 1 1/2 tbsp lemon juice, 1 1/2 tsp sugar (dbl both for 4 ppl) and 3 tbsp oil (4 tbsp for 4 ppl) in a medium bowl. Season with salt and pepper. Add roasted potatoes and pears. Toss together.


Slice chicken. Divide arugula between plates, top with potatoes, pears and chicken. Drizzle over any remaining dressing from bowl. Sprinkle over toasted walnuts and crumble over goat cheese. Squeeze over a lemon wedge, if desired.