Oven-Baked Chicken
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Oven-Baked Chicken

Oven-Baked Chicken

with Creamy Potato Salad and Baby Kale

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!

Allergens:
Egg
Mustard
Wheat
Sulphites

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

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

4 tbsp

Mayonnaise

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

2 tbsp

All-Purpose Flour

(Contains Wheat)

250 g

Yellow Potato

1 tbsp

Cajun Spice Blend

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

90 mL

Dill Pickle, sliced

1 unit(s)

Sour Cream

1 unit(s)

Shallot

56 g

Baby Kale

½ tbsp

Hot Sauce

Not included in your delivery

2 tbsp

Oil*

2 tsp

Salt*

½ tsp

Sugar*

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Nutrition Values

Calories700 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate39 g
Sugar5 g
Dietary Fiber5 g
Protein45 g
Cholesterol150 mg
Sodium3220 mg
Trans Fat0.1 g
Potassium1350 mg
Calcium225 mg
Iron3.5 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.

Utensils

Shallow Dish
Silicone Brush
Parchment Paper
Baking Sheet
Strainer

Instructions

COOK POTATOES
1

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.

PREP
2

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.

COAT CHICKEN
3

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.

COOK CHICKEN
4

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.**

MIX POTATO SALAD
5

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.

FINISH AND SERVE
6

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