Roasted Chicken and Goat Cheese
with Spiced Potatoes and Side Salad- Milk
- Mustard
- Walnuts
We've fallen head over heels in love with this quick, colourful and zesty recipe! Lemon adds a citrusy zing to this dish, pairing beautifully with the creaminess of the goat cheese and the crunch of the walnuts!
Ingredients
2 unit
Chicken Breasts
360 g
Yellow Potato
56 g
Arugula and Spinach Mix
1 unit
Lemon
28 g
Goat Cheese
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
28 g
Walnuts, chopped
(Contains: Walnuts)
1 tbsp
Montreal Spice Blend
Not included in your delivery
½ tsp
Sugar*
4 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the Montreal Steak Spice and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown and tender, 22-24 min.
Meanwhile, pat chicken dry with paper towels. Season with salt and remaining Montreal Steak Spice. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to another unlined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.** Carefully wipe the pan clean.
Meanwhile, zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges. Place goat cheese package in the freezer for 5 min, then crumble goat cheese onto a plate. Place in the fridge until ready to serve.
Reheat the same pan (from step 2) over medium. When hot, add walnuts to dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a plate.
Add mustard, lemon zest, 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add arugula and spinach mix, then toss to coat.
Thinly slice chicken. Divide chicken, potatoes and salad between plates. Sprinkle goat cheese and walnuts over salad and chicken. Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers enjoyed the flavorful combination, especially the tender and savory chicken.
- Ease of prep: The double-cooking method for the chicken resulted in a tender and flavorful outcome.
- Suggestions: Consider offering an alternative cheese option like cow feta for those who don't enjoy goat cheese.
- Portions: Some found an abundance of potatoes; adjust quantities if preparing for fewer servings.
