with Roasted Chickpea and Feta Salad
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken breasts • Arugula and spinach mix • Maple syrup • 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) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Radish • 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) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Chicken Breasts
2 unit(s)
Chickpeas
0.5 unit(s)
Arugula and Spinach Mix
113 g
Radish
3 unit(s)
Feta Cheese, crumbled
0.25 cup
Maple Syrup
2 tbsp
White Wine Vinegar
0.5 tbsp
Whole Grain Mustard
1 tbsp
Chicken Broth Concentrate
1 unit(s)
Garlic Salt
4 g
Oil
2.5 tbsp
Salt
0.125 tsp
Pepper
0.25 tsp
- Preheat the oven to 425˚F.
- Wash and dry all produce.
- Drain and rinse half the chickpeas (use all for 4 servings), then pat dry with paper towels.
- In a medium bowl, combine chickpeas and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt. Toss to coat.
- To an unlined baking sheet, add chickpeas.
- Roast chickpeas in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy.
- Meanwhile, in a large bowl, whisk together half the vinegar (use all for 4 servings), half the mustard, 1/2 tbsp (1 tbsp) maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Set aside.
- Pat chicken dry with paper towels, then season with pepper and remaining garlic salt.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 2-3 min per side, until golden.
- Remove from heat, then transfer chicken to another unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, to the same pan, add broth concentrate, remaining maple syrup, remaining mustard and 1/4 cup (1/2 cup) water over medium-high. Cook for 1-3 min, stirring often, until slightly reduced. Season with salt and pepper.
- When chicken is done, transfer to a clean cutting board to rest for 2-3 min.
- Thinly slice radishes.
- To the bowl with dressing (from step 2), add radishes and arugula and spinach mix. Toss to coat.
- Thinly slice chicken.
- Add any chicken resting juices to the maple-mustard sauce.
- Divide chicken and salad between plates.
- Spoon sauce over chicken.
- Top salad with roasted chickpeas and feta.
If you've opted to get chicken, cook in the same way the recipe instructs you to cook pork, increasing roasting time to 10-12 min.**
580
kcal
Calories
28
g
Fat
5
g
Saturated Fat
35
g
Carbohydrate
15
g
Sugar
7
g
Dietary Fiber
49
g
Protein
135
mg
Cholesterol
1360
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
175
mg
Calcium
3
mg
Iron
