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Organic Chicken and Clementine Salad Bowls
Organic Protein
Very High Fibre
High Protein
Organic Chicken and Clementine Salad Bowls

with Blueberry Dressing, Goat Cheese and Walnuts

10 min
Difficulty: 2/3

Ingredients: Organic chicken breast • Pear • Clementine • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red onion • Walnuts • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Thyme • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).

Allergens

Walnuts
Soy
Mustard
Wheat
Milk
Sulphites
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Tags

Organic Protein
Very High Fibre
Regional-specialty
High Protein
Dinner-bowls
Quick
Under 50g of Carbs
Ingredients
Organic Chicken Breast

Organic Chicken Breast

2 unit(s)

Spring Mix

Spring Mix

113 g

Clementine

Clementine

2 unit(s)

Walnuts, chopped

Walnuts, chopped

28 g

Goat Cheese, crumbled

Goat Cheese, crumbled

0.25 cup

Balsamic Vinegar

Balsamic Vinegar

1 tbsp

Red Onion

Red Onion

1 unit(s)

Thyme

Thyme

7 g

Zesty Garlic Blend

Zesty Garlic Blend

7 g

Blueberry Jam

Blueberry Jam

1 unit(s)

Pear

Pear

1 unit(s)

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

4.33 tbsp

Preparation
1
Prep

  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Strip 1 tbsp (2 tbsp) thyme leaves from stems.
  • Core, then cut pear into 1/2-inch slices. 
  • Peel, then quarter onion, then separate petals.
  • Peel, then segment clementines.
  • Pat chicken dry with paper towels. Season with Zesty Garlic Blend, pepper and half the thyme.

2
Toast walnuts

  • Heat a large non-stick pan over medium. 
  • When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a small bowl and set aside.

3
Cook chicken and veggies

  • Reheat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
  • Transfer to an unlined baking sheet.
  • Arrange onion petals around chicken. Drizzle 1 tsp (2 tsp) oil over onions, then sprinkle with remaining thyme. 
  • Bake in the middle of the oven for 10-12 min, until chicken is cooked through.**

4
Make dressing

  • Meanwhile, in a large bowl, add vinegar, blueberry jam and 2 tbsp (4 tbsp) oil.
  • Season with salt and pepper, then whisk to combine.

5
Finish and serve

  • To the bowl with dressing, add spring mix, pear and onion petals. Toss to coat.
  • Slice chicken.
  • Divide salad between plates.
  • Top with chicken, clementines and walnuts.
  • Crumble goat cheese over top.

Nutrition per serving

760

kcal

Calories

47

g

Fat

8

g

Saturated Fat

40

g

Carbohydrate

25

g

Sugar

7

g

Dietary Fiber

46

g

Protein

135

mg

Cholesterol

490

mg

Sodium

0.2

g

Trans Fat

1100

mg

Potassium

125

mg

Calcium

3

mg

Iron

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