Roasted Orange-Thyme Chicken and Potatoes
with Romaine, Orange and Feta SaladCalories
:
640 kcalProtein
:
47g proteinTotal
:
30 minutesDifficulty
:
EasyHigh Protein
Under 650 Calories
Under 50g of Carbs
Very High Fibre
Allergens:
- Milk
Ingredients: Romaine lettuce • Chicken breasts • Red potato • Orange • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Honey • Radish • Thyme.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
1 unit(s)
Orange
2 unit(s)
Lettuce
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Thyme
250 g
Red Potato
1 unit(s)
Honey
3 unit(s)
Radish
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories640 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate44 g
Sugar15 g
Dietary Fiber9 g
Protein47 g
Cholesterol135 mg
Sodium430 mg
Trans Fat0.1 g
Potassium1850 mg
Calcium200 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
1
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
2
- Remove and discard outer layer and stem of lettuce. Cut lettuce into 1/2-inch strips.
- Cut radishes into 1/4-inch slices.
- Strip 1 tbsp (2 tbsp) thyme leaves from the stems. Finely chop.
- Zest 1 tsp (2 tsp) orange zest.
3
- Pat chicken dry with paper towels. To a medium bowl, add chicken, thyme, orange zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
4
- Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, slip a paring knife along each side of the membranes of each orange slice to release segments into a small bowl.
- Squeeze the leftover orange membranes into a large bowl to release juice. (We'll use it later for the dressing!)
5
- To the large bowl with orange juice, add honey and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add lettuce, feta, orange segments and radishes. Toss to coat.
6
- Thinly slice chicken.
- Divide chicken, salad and potatoes between plates.
