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Roasted Chicken and Goat Cheese
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Roasted Chicken and Goat Cheese

Roasted Chicken and Goat Cheese

with Spiced Potatoes and Side Salad

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!

Walnuts/Noix de Grenoble

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

Preparation Time25 minutes


serving amount

2 unit

Chicken Breasts

360 g

Yellow Potato

56 g

Arugula and Spinach Mix

1 unit


28 g

Goat Cheese

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

28 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

1 tbsp

Montreal Steak Spice

Not included in your delivery

½ tsp


4 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories760 kcal
Fat45 g
Saturated Fat8 g
Carbohydrate43 g
Sugar4 g
Dietary Fiber6 g
Protein49 g
Cholesterol135 mg
Sodium660 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.


Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Bowl


Roast potatoes

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.

Cook chicken

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.

Toast walnuts

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.

Assemble salad

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.

Finish and serve

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.