with Feta Aioli and Fresh Side Salad
Ingredients: Yellow potato • Chicken breasts • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Carrot • Mayonnaise (mustard, egg) (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) • 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) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic.
Allergens
Tags
Chicken Breasts
2 unit(s)
Yellow Potato
350 g
Spring Mix
56 g
Carrot, julienned
56 g
Lemon
1 unit(s)
Mayonnaise
2 tbsp
Garlic, cloves
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Chicken Stock Powder
7.5 g
Lemon-Pepper Seasoning
6 g
Oil
2.5 tbsp
Sugar
0.25 tsp
Pepper
0.25 tsp
Butter
1 tbsp
Salt
0.25 tsp
- 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.
- Heat a large non-stick pan (use a large non-stick pan for 4 servings) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then potatoes. Arrange in a single layer.
- Add 1 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) butter.
- Cover and bring to a boil. Cook for 10 min, covered.
- Uncover and reduce heat to medium. Continue cooking for 8-10 min, until water is mostly absorbed, potatoes are tender and beginning to brown. Remove from heat and cover.
- Meanwhile, peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Pat chicken dry with paper towels. Season with salt and Lemon-Pepper Seasoning.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 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.**
- Meanwhile, to a small bowl, add mayo, half the feta, 1/2 tbsp (1 tbsp) water and 1/4 tsp (1/2 tsp) garlic. Stir to combine. Season with pepper, then stir to combine.
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add carrots and spring mix. Toss to combine. Season with salt and pepper.
- When potatoes are done, add lemon zest and remaining lemon juice to the pan. Season with salt and pepper, then toss very gently to coat.
- Thinly slice chicken.
- Divide chicken, potatoes and salad between plates.
- Sprinkle remaining feta over salad.
- Serve feta aioli alongside for dipping.
- Squeeze a lemon wedge over top, if you like.
720
kcal
Calories
41
g
Fat
10
g
Saturated Fat
44
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
46
g
Protein
165
mg
Cholesterol
1380
mg
Sodium
0.4
g
Trans Fat
1550
mg
Potassium
125
mg
Calcium
3
mg
Iron
