with Potato Wedges and Honey Mustard
Ingredients: Russet potato • Chicken thighs • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Honey • Red wine vinegar • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Chicken Thighs
270 g
Russet Potato
2 unit(s)
Tomato
1 unit(s)
Spring Mix
56 g
Panko Breadcrumbs
0.33 cup
Mayonnaise
2 tbsp
Parmesan Cheese, shredded
0.25 cup
Honey
1 unit(s)
Dijon Mustard
2 tbsp
Red Wine Vinegar
1 tbsp
Zesty Garlic Blend
7 g
Oil
3 tbsp
Pepper
0.25 tsp
Salt
0.13 tsp
Sugar
1 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, in a shallow dish, combine panko and Parmesan.
- Pat chicken dry with paper towels. Season both sides with remaining Zesty Garlic Blend, salt and pepper.
- In a medium bowl, add chicken and mayo, then toss to coat.
- Working with one piece of chicken at a time, press both sides into panko mixture to coat completely.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 1-2 min per side, until browned. Transfer chicken to an unlined baking sheet.
- Roast chicken in the bottom of the oven for 15-18 min, until cooked through.**
- Meanwhile, in a small bowl, add honey and 1 1/2 tbsp (3 tbsp) Dijon.
- Season with pepper, then stir to combine.
- In a large bowl, add vinegar, remaining Dijon, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Cut tomato into 1/2-inch pieces.
- To the large bowl with dressing, add spring mix and tomatoes, then toss to combine.
- Thinly slice chicken.
- Divide chicken, potato wedges and salad between plates.
- Serve honey mustard alongside for dipping.
820
kcal
Calories
42
g
Fat
8
g
Saturated Fat
69
g
Carbohydrate
12
g
Sugar
5
g
Dietary Fiber
41
g
Protein
150
mg
Cholesterol
1110
mg
Sodium
0.3
g
Trans Fat
1550
mg
Potassium
175
mg
Calcium
5
mg
Iron
with Mashed Potatoes, Roasted Veggies and Gravy
