HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Chicken
Oven-Baked Chicken

Oven-Baked Chicken

with Creamy Potato Salad and Baby Kale

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Juicy chicken breast and sweet Cajun seasoning come together to create these delicious oven-fried wonders. A creamy potato and kale salad finish off this hearty meal!


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

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¼ cup


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

6 tbsp

All-Purpose Flour


300 g

Yellow Potato

1 tbsp

Cajun Seasoning


90 mL

Dill Pickle

3 tbsp

Sour Cream


50 g


56 g

Baby Kale

¼ cup

Hot Sauce

Not included in your delivery

2 tbsp


½ tsp


2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories870 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate94 g
Sugar7 g
Dietary Fiber5 g
Protein47 g
Cholesterol150 mg
Sodium2890 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Large Pot
Shallow Dish
Paper Towel
Silicone Brush
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Quarter potatoes. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.


While potatoes cook, finely chop half the pickles. Peel, then thinly slice shallot. Combine Cajun seasoning, flour and 1/2 tsp sugar (dbl for 4 ppl) in a shallow dish.


Pat chicken dry with paper towels. Carefully slice each chicken breast through the centre, then continue to cut straight through to the other end. (NOTE: You will have 4 pieces for 2 ppl and 8 pieces for 4 ppl.) Brush both sides of all pieces of chicken, using 1 tbsp mayo (dbl for 4 ppl) for all pieces. Add chicken to the flour mixture. Toss to coat both sides.


Add chicken to a parchment-lined baking sheet, then drizzle some oil over each piece. Bake in middle of oven, until chicken is golden-brown and cooked through, 18-20 min.**


When potatoes are fork-tender, drain and return to the same pot, off heat. Add sour cream, diced pickles, shallot and remaining mayo. Season with pepper and gently stir to coat. Add kale and stir to combine. Set aside.


Divide the chicken and potato salad between plates. Serve chicken with remaining pickles and hot sauce alongside, for dipping.