with Zesty Potatoes and Yogurt Sauce
Ingredients: Organic chicken breast • Yellow potato • Yellow onion • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • 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) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • 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
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Lemon-Pepper Seasoning
6 g
Lemon
0.5 unit(s)
Yellow Potato
300 g
Chicken Broth Concentrate
1 unit(s)
Spring Mix
56 g
Tomato
1 unit(s)
Garlic, cloves
0.5 unit(s)
Yogurt Sauce
3 tbsp
Yellow Onion
1 unit(s)
Zesty Garlic Blend
7 g
Oil*
3.5 tbsp
Sugar*
0.25 tsp
Salt*
0.13 tsp
Pepper*
0.06 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch cubes.
- Peel, then cut onion into 1/2-inch pieces.
- To an unlined baking sheet, add potatoes, onions, Zesty Garlic Blend 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.
- Meanwhile, pat chicken dry with paper towels.
- Sprinkle with Lemon-Pepper Seasoning and season with salt.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Sear for 2-3 min per side, until golden.
- Transfer chicken to another unlined baking sheet.
- Bake in the top of the oven for 12-14 min, until cooked through.**
- Meanwhile, zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Cut tomato into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- In a medium bowl, whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil.
- Add tomatoes and spring mix, then toss to combine.
- In a large bowl, whisk together lemon zest, 1/4 tsp (1/2 tsp) garlic, broth concentrate and 1/2 tbsp (1 tbsp) oil. Add potatoes and onions, then toss to coat.
- Thinly slice chicken.
- Divide chicken, potatoes and salad between plates. Serve yogurt sauce on the side.
- Squeeze over a lemon wedge, if you like.
640
kcal
Calories
33
g
Fat
6
g
Saturated Fat
43
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
45
g
Protein
130
mg
Cholesterol
880
mg
Sodium
0
g
Trans Fat
1550
mg
Potassium
125
mg
Calcium
3
mg
Iron
