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Roasted Pepper-and-Goat Cheese Chicken with Arugula, Spinach and Blueberry Salad

Roasted Pepper-and-Goat Cheese Chicken with Arugula, Spinach and Blueberry Salad

made with Quebec Blueberries
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Calories
: 
810 kcal
Protein
: 
52g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Almonds
  • Mustard
  • Sulphites
  • Tree nuts
  • Fish
  • Milk
  • May contain traces of allergens
  • Soy
  • Egg
  • Gluten
  • Mustard
  • Peanuts
  • Sesame
  • Crustaceans
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

2 unit(s)

Sweet Potato

1 unit(s)

Blueberries

125 g

Roasted Peppers

(May be present: Sulphites, Tree nuts, Fish, Milk)

2 unit(s)

Mini Cucumber

56 g

Arugula and Spinach Mix

½ unit(s)

Shallot

7 g

Chives

½ cup

Goat Cheese, crumbled

(Contains: Milk)

28 g

Almonds, sliced

(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

1 tbsp

Whole Grain Mustard

(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

Not included in your delivery

1 tsp

Sugar*

3.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories810 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate49 g
Sugar20 g
Dietary Fiber11 g
Protein52 g
Cholesterol140 mg
Sodium910 mg
Trans Fat0.3 g
Potassium1550 mg
Calcium175 mg
Iron4.5 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.

Cooking Steps

Roast sweet potato wedges
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Cut sweet potatoes into 1/2-inch-thick wedges.
  • Thinly slice chives.
  • To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, switching baking sheet positions halfway through.)
  • When done, add half the mustard to the baking sheet and toss together with the sweet potatoes.
  • Sprinkle half the chives over top.
Prep and toast almonds
2
  • Meanwhile, cut cucumber into 1/4-inch rounds.
  • Over a small bowl, drain, roasted peppers, reserving liquid. Roughly chop roasted peppers, then pat dry with paper towels.
  • Finely chop shallot.
  • In a medium bowl, add half the roasted peppers and half the goat cheese. Season with salt and pepper. Mash with a fork to combine. (NOTE: This is your stuffing!)
  • Heat a large non-stick pan over medium.
  • When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Remove from heat.
  • Transfer to a plate.
Butterfly and stuff chicken
3
  • On a seperate cutting board, carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.
  • Top one side of each chicken breast with filling, then fold other side over filling to close.
Sear and roast chicken
4
  • Reheat the same pan (from step 2) over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Sear until golden, 2-3 min per side.
  • Transfer chicken to a parchment-lined baking sheet.
  • Roast in the bottom of the oven for 12 - 14 min, until chicken is cooked through.**
  • Transfer chicken to a plate to rest for 3-5 min. 
Make salsa
5
  • Meanwhile, in a medium bowl, whisk together 1/2 tbsp (1 tbsp) pepper liquid, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Add half the shallots (use all for 4 servings), remaining roasted peppers and remaining chives. Toss to coat.
Make salad and serve
6
  • In a large bowl, whisk together remaining mustard, 1/2 tbsp (1 tbsp) pepper liquid, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Add arugula and spinach mix, blueberries and cucumbers. Toss to coat.
  • Thinly slice chicken.
  • Divide chicken, sweet potato wedges and salad between plates. Top chicken with salsa.
  • Sprinkle almonds and remaining goat cheese over salad.
Meal right image

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