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Roasted Chicken and Goat Cheese
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Roasted Chicken and Goat Cheese

Roasted Chicken and Goat Cheese

with Potatoes and Green 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!

Low CO2
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

460 g

Russet Potato

1 unit


28 g

Goat Cheese

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

28 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

113 g

Spring Mix

Not included in your delivery

½ tsp


3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate51 g
Sugar4 g
Dietary Fiber5 g
Protein49 g
Cholesterol135 mg
Sodium370 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
Large Non-Stick Pan
Paper Towel
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 and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, 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 pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, 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 (use whole lemon for 4 ppl). Cut any remaining lemon into wedges.

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, lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add roasted potatoes, then toss to coat.

Finish and serve

Thinly slice chicken. Add spring mix to the large bowl with potatoes, then toss to combine. Divide salad between plates. Top with chicken. Sprinkle walnuts and goat cheese over top. Squeeze a lemon wedge over top, if desired.

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