and Cucumber-Spinach Salad
Ingredients: Organic chicken breast • Red potato • Cucumber • Spinach • Shallot • Apricot • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Red wine vinegar • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Apricot Spread
2 tbsp
Red Potato
300 g
Mini Cucumber
2 unit(s)
Shallot
1 unit(s)
Garlic Salt
4 g
Dijon Mustard
1 tbsp
Red Wine Vinegar
1 tbsp
Baby Spinach
56 g
Garlic Puree
1 tbsp
Apricot
1 unit(s)
Salt
0.125 tsp
Oil
2.5 tbsp
Sugar
0.125 tsp
Unsalted Butter
3 tbsp
- 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-line baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with garlic 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.
- Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Peel, then thinly slice shallot.
- Cut 4 sections off apricot(s), avoiding the pit.
Cut each section into 1/4-inch pieces.
- In a large bowl, whisk together vinegar, half the Dijon, 1/4 tsp (1/2 tbsp) sugar and 1 tbsp (2 tbsp) oil.
- Add cucumbers and half the shallots. Season with salt and pepper, then toss to combine. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil then chicken. Pan-fry for 7-8 min, turning occasionally, until cooked through.**
- Transfer chicken to a plate and cover with foil to keep warm.
- Heat the same pan over medium. When hot, add garlic puree and remaining shallots.
- Cook for 1-2 min, stirring often, until fragrant.
- Add 1/3 cup (2/3 cup) water then apricot spread, apricots and remaining Dijon.
- Cook for 3-4 min, stirring often, until sauce thickens.
- Remove the pan from heat. Add 3 tbsp (6 tbsp) butter and the chicken tenders .
- Toss for 1 min, until chicken is coated.
- Add spinach to the large bowl with dressing. Toss to combine.
- Divide the apricot-glazed chicken tendeers, potatoes and salad between plates.
710
kcal
Calories
41
g
Fat
15
g
Saturated Fat
41
g
Carbohydrate
14
g
Sugar
4
g
Dietary Fiber
44
g
Protein
170
mg
Cholesterol
1010
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
with Baby Spinach and Italian Bell Pepper Salad
with Baby Spinach and Italian Bell Pepper Salad
with Potatoes, Green Beans and Cream of Chicken Gravy
with Baby Spinach and Italian Bell Pepper Salad