Our Plans
Roasted Chicken and Goat Cheese
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Chicken and Goat Cheese

Roasted Chicken and Goat Cheese

with Citrusy Pear and Potato Salad

We've fallen head over heels in love with this recipe. It's quick, colourful, and zesty! Lemon adds a citrusy zing to this dish which is accompanied by the creaminess of the goat cheese and the crunch of the crispy pear! This recipe is impressive and delicious!

Tags:
Quick
Allergens:
Milk
Mustard
Tree nuts

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

Preparation Time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

28 g

Goat Cheese

(Contains Milk)

150 g

Pear

113 g

Arugula and Spinach Mix

360 g

Yellow Potato

1 unit

Lemon

1 tbsp

Whole Grain Mustard

(Contains Mustard)

28 g

Walnuts, chopped

(Contains Tree nuts)

Not included in your delivery

2 tsp

Sugar*

4 tbsp

Oil*

½ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Calories810 kcal
Fat45 g
Saturated Fat7 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber10 g
Protein49 g
Cholesterol135 mg
Sodium610 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
Zester
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F and wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 22-24 min.

Cook chicken
2

While potatoes roast, pat chicken dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in the top of the oven, until cooked through, 12-14 min.** Wipe the pan clean.

Prep
3

While chicken roasts, halve, core, then cut pear into 1/2-inch pieces. Zest, then juice the lemon.

Toast walnuts and cook pears
4

Heat the same pan (from step 2) over medium heat. When hot, add walnuts to dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Add pears and 1/2 tsp sugar (dbl for 4 ppl) to the same pan. Cook, stirring often, until golden-brown, 2-3 min. Remove pan from heat, then transfer pears to another plate.

Assemble salad
5

Whisk together mustard, lemon zest, 1 1/2 tbsp lemon juice, 1 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper. Add roasted potatoes and pears. Toss to coat.

Finish and serve
6

Thinly slice chicken. Add arugula and spinach mix to the large bowl with pears, then toss to combine. Divide salad between plates. Top with chicken. Sprinkle with toasted walnuts and crumble goat cheese over top.