with Clementine and Goat Cheese Salad
Ingredients: Chicken breast • 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) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Spring Mix
113 g
Clementine
2 unit(s)
Seed Blend
28 g
Croutons
28 g
Goat Cheese, crumbled
0.25 cup
Apricot Spread
2 tbsp
White Wine Vinegar
0.5 tbsp
Whole Grain Mustard
1 tbsp
Chicken Broth Concentrate
1 unit(s)
Oil
4 tsp
Pepper
0.13 tsp
Salt
0.13 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels, then season with salt and pepper.
- When the pan is hot, add 1 tsp (2 tsp) oil, then chicken. Pan-fry for 2-3 min per side, until golden.
- Remove from heat, then transfer to an unlined baking sheet.
- Roast chicken in the middle of the oven for 12-14 min, until cooked through.**
- When done, transfer to a cutting board and let rest for 3-4 min.
- Reheat the same pan (from step 1) over medium-low.
- When hot, add broth concentrate, mustard, 1 1/2 tbsp (3 tbsp) apricot spread and 2 tbsp (4 tbsp) water.
- Cook for 1-2 min, stirring occasionally, until apricot spread melts and sauce thickens slightly.
- Meanwhile, peel clementines, then separate into segments.
- To a large bowl, add half the vinegar (use all for 4 servings), remaining apricot spread and 3 tsp (6 tsp) oil. Season with salt and pepper.
- Add clementines and spring mix. Toss to combine.
- Thinly slice chicken.
- Stir any chicken resting juices into the sauce.
- Divide salad and chicken between plates.
- Spoon apricot-mustard sauce over chicken.
- Sprinkle seed blend, croutons and goat cheese over salad.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 12-14 min.**
600
kcal
Calories
26
g
Fat
4
g
Saturated Fat
42
g
Carbohydrate
23
g
Sugar
3
g
Dietary Fiber
49
g
Protein
135
mg
Cholesterol
650
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
75
mg
Calcium
2.5
mg
Iron
with Clementine, Radish and Goat Cheese Salad
with Clementine, Radish and Goat Cheese Salad
with Clementine, Radish and Goat Cheese Salad
with Clementine, Radish and Goat Cheese Salad
with Clementine, Radish and Goat Cheese Salad
