Roasted Chicken Breasts with Plum Mostarda Sauce
and Spinach-and-Cucumber Salad
Ingredients: Chicken thigh • Bulgur wheat (durum wheat semolina) (wheat) • Roma tomatoes • Lemon • Cucumber • Red onion • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Plum
113 g
Baby Spinach
1 unit(s)
Mini Cucumber
1 unit(s)
Shallot
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Fig Spread
(May contain traces of: Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard, Soy, Fish, Wheat, Crustaceans)
2 tbsp
Red Wine Vinegar
(May contain traces of: Milk, Egg, Sesame, Tree nuts, Mustard, Soy, Fish, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Egg, Sulphites, Sesame, Gluten, Soy, Fish, Wheat, Crustaceans)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Egg, Sulphites, Sesame, Gluten, Soy, Fish, Wheat, Crustaceans)
Nutrition Values
Utensils
Cooking Steps
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry 2-3 min per side, until golden.
- Remove from heat, then transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Set chicken aside to a cutting board to rest, 3-5 min.
- Cut four sections off plum, avoiding the pit. Cut each section into 1/2-inch pieces.
- Slice cucumber into 1/2-inch half-moons.
- Peel, then finely chop shallot.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plums and shallots. Cook for 3-4 min, stirring, often, until shallots soften and plums begin to breakdown.
- Add half the mustard, half the garlic salt (use all for 4 servings), half the vinegar, 1 1/2 tbsp (3 tbsp) fig spread and 1/2 cup (1 cup water). Cook for 2-3 min, stirring often, until fig spread melts and sauce thickens.
- Meanwhile, in a large bowl, whisk together remaining fig sauce, remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spinach-arugula mix and cucumbers, then toss to combine.
- Thinly slice chicken.
- Stir any chicken juices from the plate into the mostarda.
- Divide salad and chicken between plates.
- Spoon plum mostarda over the chicken.
- Sprinkle salad topping mix and feta cheese over the salad.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 10-12 min.**
