Pan-Seared Chicken Thighs and Orange Salad
with Strawberry Vinaigrette4.0(14)
Calories
:
650 kcalProtein
:
35g proteinDifficulty
:
MediumAllergens:
- Sulphites
- Milk
- Barley
- Wheat
- Soy
- Walnuts
- Sesame
- May contain traces of allergens
Tonight's dinner is a pop of bright, summery flavours with a strawberry vinaigrette that clings to juicy oranges and seared chicken. It's an instant boost of Vitamin C!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
280 g
Chicken Thighs
1 unit(s)
Strawberry Jam
1 unit(s)
Orange
113 g
Spring Mix
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
28 g
Sunflower Seeds
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Ciabatta Roll
(Contains: Soy, Walnuts, Sesame, May contain traces of allergens, Barley, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Calories650 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate42 g
Sugar13 g
Dietary Fiber4 g
Protein35 g
Cholesterol140 mg
Sodium690 mg
Trans Fat0.1 g
Potassium750 mg
Calcium125 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.
Utensils
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Large Bowl
•Whisk
Cooking Steps
1
- Cut ciabatta into 1/2-inch pieces.
- Add 1 tbsp (2 tbsp) oil and ciabatta to an unlined baking sheet. Season with salt and pepper and toss to coat.
- Toast in the top of the oven until lightly golden, 5-6 min. (TIP: Keep an eye on your ciabatta so it doesn't burn!)
2
- Pat chicken dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until chicken is golden-brown, 1-2 min per side.
- Transfer to another unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
- Carefully wipe the pan clean.
3
- Meanwhile, cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go.
- When peeled completely, slip a paring knife along each side of the white lines (membranes) of the orange to release the segments.
- Squeeze juice from the remaining orange pieces into a large bowl.
4
- Peel, then thinly slice shallot.
- Whisk together strawberry jam, shallots, vinegar and 1 tbsp (2 tbsp) oil in the large bowl with orange juice.
- Season with salt and pepper.
5
- Reheat the pan (from step 2) over medium.
- When hot, add sunflower seeds 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 seeds to a plate. Set aside.
6
- Add spring mix, orange segments, croutons and half the feta to the large bowl with dressing. Toss to combine.
- Slice chicken.
- Divide salad between plates. Top with sliced chicken.
- Sprinkle seeds and remaining feta over top.
7
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
