with Olives and Feta
Ingredients: Chicken thighs • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Poblano pepper • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Baby Spinach
113 g
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Garlic Salt
4 g
Mayonnaise
2 tbsp
Feta Cheese, crumbled
0.25 cup
Mixed Olives
30 g
White Wine Vinegar
1 tbsp
Mediterranean Spice Blend
3.5 g
Salt
0.063 tsp
Pepper
0.063 tsp
Sugar
0.25 tsp
Oil
1 tbsp
- Before starting, wash and dry all produce.
- Slice cucumber into 1/4-inch rounds.
- Cut tomato into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Pat chicken dry with paper towels.
- Cut into 1-inch-wide strips,
- To a medium bowl, add chicken, garlic salt, 1/2 tbsp (1 tbsp) oil and half the Mediterranean Spice Blend (use all for 4 servings). Toss to coat. Set aside.
- To a large bowl, add mayo, vinegar, 1/4 tsp (1/2 tsp) sugar and half the feta.
- Season with salt and pepper, then whisk to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-5 min, flipping occasionally, until cooked through.**
- To the large bowl with dressing, add spinach, cucumbers and tomatoes. Toss to combine.
- Divide salad between plates. Top with chicken.
- Sprinkle olives and remaining feta over top.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.
450
kcal
Calories
29
g
Fat
6
g
Saturated Fat
8
g
Carbohydrate
3
g
Sugar
2
g
Dietary Fiber
43
g
Protein
145
mg
Cholesterol
1240
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
150
mg
Calcium
2.5
mg
Iron
with Olives and Yogurt Sauce