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Lemon Chicken and Goat Cheese
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Lemon Chicken and Goat Cheese

Lemon Chicken and Goat Cheese

with Crisp Pear, Arugula, Spinach and Citrus Vinaigrette

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!

Tags:
Quick
Allergens:
Milk
Mustard
Tree nuts

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

28 g

Goat Cheese

(Contains Milk)

150 g

Pear

113 g

Arugula and Spinach Mix

360 g

Yellow Potato

1 unit

Lemon

1 tbsp

Whole Grain Mustard

(Contains Mustard)

28 g

Walnuts, chopped

(Contains Tree nuts)

Not included in your delivery

1.5 tsp

Sugar*

5 tbsp

Oil*

½ tsp

Salt and Pepper*

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Nutrition Values

Calories415 kcal
Energy (kJ)1738 kJ
Fat44 g
Saturated Fat17 g
Carbohydrate21 g
Sugar27 g
Dietary Fiber42 g
Protein30 g
Cholesterol48 mg
Sodium36 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

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

Instructions

ROAST POTATOES
1

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 the middle of the oven, until golden-brown, 22-24 min.

PREP
2

While potatoes roast, halve, core, then thinly slice the pear. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges. Pat chicken dry with paper towels, then sprinkle over lemon zest. Season with salt and pepper.

TOAST WALNUTS
3

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.

COOK CHICKEN
4

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.**

ASSEMBLE SALAD
5

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 to coat.

FINISH AND SERVE
6

Thinly slice chicken. Divide arugula and spinach mix 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.