MCV - Cal Smart Green Goddess Chicken
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MCV - Cal Smart Green Goddess Chicken

MCV - Cal Smart Green Goddess Chicken

with Cucumber and Pepitas

Bold and bright, DIY Green Goddess dressing is delightful drizzled over tender chicken and crisp salad veggies. Toasted pepitas bring richness and crunch to this cal-smart supper!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

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

Preparation Time30 minutes
Cooking Time7 minutes


serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

56 g

Spring Mix

1 unit(s)

Mini Cucumber

3 tbsp


2 tbsp

Ranch Dressing

(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 unit(s)

Green Onion

28 g


Not included in your delivery

¼ tsp


¼ tsp


½ tsp


4 tsp



Nutrition Values

Calories600 kcal
Fat32 g
Saturated Fat3.5 g
Carbohydrate30 g
Sugar4 g
Dietary Fiber4 g
Protein47 g
Cholesterol130 mg
Sodium1000 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium75 mg
Iron4.5 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.


Small Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Large Bowl



Thinly slice cucumber into rounds. Thinly slice green onion. Cut ciabatta into 1/2-inch pieces. Add guacamole, ranch, half the green onions, half the vinegar, 1 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir until combined.


Pat chicken dry with paper towels. Season with salt, Dill-Garlic Spice Blend and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.** Carefully wipe the pan clean.


Add ciabatta pieces to another unlined baking sheet. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top, then season with salt and pepper. Toss to coat, then arrange in a single layer. Toast in the top of the oven, stirring halfway through, until lightly golden, 5-8 min. (TIP: Keep an eye on them so they don't burn!) Carefully remove from the oven and set croutons aside to cool slightly.


Heat the same pan (from step 2) over medium. When hot, add pepitas to the 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.


When croutons cool, add remaining vinegar, 1/4 tsp sugar and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, croutons and spring mix, then toss to combine.


Thinly slice chicken. Divide salad and chicken between plates. Drizzle with green goddess dressing, then sprinkle pepitas and remaining green onions over top.