Panko-Crusted Chicken
with Roasted Sweet Potatoes, Cranberries and Arugula Salad
Everything tastes better when cheese is involved, and chicken is no exception. In this recipe, the salad benefits from the creaminess of crumbed goat cheese. Combined with roasted sweet potatoes, peppery arugula, and tart cranberries is hard to beat.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
340 g
Sweet Potato, cubes
(Contains Sulphites)
¼ cup
Goat Cheese
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
56 g
Red Onion
1 unit
Lemon
1 unit
Chicken Broth Concentrate
56 g
Baby Arugula
¼ cup
Dried Cranberries
1 tbsp
Honey
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
Oil*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the sweet potatoes and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Zest, then juice half the lemon. (1 lemon for 4 ppl). Cut the remaining lemon into wedges. On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until the potatoes are tender and golden-brown, 20-22 min.
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. Pour the panko into a shallow dish. Coat the chicken all over with the mayo. Working with one breast at a time, press each piece of chicken into the panko to coat completely.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown, 3-4 min per side. Transfer the chicken to the baking sheet with the sweet potatoes. Bake in the centre of the oven until chicken is cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 165°F, as size may vary.**)
Meanwhile, heat the same pan over medium heat. Add 1 tbsp butter (double for 4 ppl) then the onions. Cook until softened, 3-4 min. Increase the heat to medium-high. Add the broth concentrate(s), lemon zest, 1 1/2 tsp honey (double for 4 ppl) and 1/2 cup water (double for 4 ppl). Stir together, until slightly thickened, 2-3 min.
Meanwhile, in a large bowl, whisk together the mustard, 1 tbsp lemon juice (double for 4 ppl) and remaining honey with a drizzle of oil. Season with salt and pepper. Toss in the sweet potatoes, arugula and cranberries.
Divide the panko-crusted chicken and arugula salad between plates. Sprinkle the goat cheese over the salad. Drizzle the pan sauce over the chicken. Squeeze over a lemon wedge, if desired.
