with Romaine, Orange and Feta Salad
Ingredients: Romaine lettuce • Chicken breasts • Red potato • Orange • 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) • Honey • Radish • Thyme.
Allergens
Tags
Chicken Breasts
2 unit(s)
Orange
1 unit(s)
Lettuce
2 unit(s)
Feta Cheese, crumbled
0.25 cup
Thyme
7 g
Red Potato
250 g
Honey
1 unit(s)
Radish
3 unit(s)
Oil
3.5 tbsp
Salt
0.125 tsp
Pepper
0.125 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.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 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.
- Remove and discard outer layer and stem of lettuce. Cut lettuce into 1/2-inch strips.
- Cut radishes into 1/4-inch slices.
- Strip 1 tbsp (2 tbsp) thyme leaves from the stems. Finely chop.
- Zest 1 tsp (2 tsp) orange zest.
- Pat chicken dry with paper towels. To a medium bowl, add chicken, thyme, orange zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook 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.**
- Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, slip a paring knife along each side of the membranes of each orange slice to release segments into a small bowl.
- Squeeze the leftover orange membranes into a large bowl to release juice. (We'll use it later for the dressing!)
- To the large bowl with orange juice, add honey and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add lettuce, feta, orange segments and radishes. Toss to coat.
- Thinly slice chicken.
- Divide chicken, salad and potatoes between plates.
640
kcal
Calories
33
g
Fat
6
g
Saturated Fat
44
g
Carbohydrate
15
g
Sugar
9
g
Dietary Fiber
47
g
Protein
135
mg
Cholesterol
430
mg
Sodium
0.1
g
Trans Fat
1850
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
