Chicken Breast with Mediterranean Herbs
with potato wedges, courgette & salad
Small but mighty! Radishes are an excellent source of vitamin C, full of fiber and low in calories.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
½ piece
Courgette
½ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
5 g
Fresh dill & chives
⅓ head
Butter lettuce
½ piece
Red onion
1 piece
Chicken breast with Mediterranean herbs
½ bunch
Radish
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 teaspoon
White wine vinegar
½ teaspoon
Honey [or plant-based alternative]
¾ tablespoon
Olive oil
¼ tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Wash or peel the potatoes and cut into wedges, then transfer to a bowl.
- Drizzle with olive oil and season with salt and pepper, then toss well to coat (see Tip).
- Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes, tossing halfway.
Tip: to save time washing up, you can also do this directly on the parchment-lined baking sheet.
- Meanwhile, thinly slice the courgette and transfer to a bowl.
- Add half of the gomashio-herb mix and drizzle lightly with olive oil.
- Season with salt and pepper, then toss well to coat.
- Heat a frying pan or grill pan over high heat and fry the courgette for 2 minutes per side, then set aside.
- Thinly slice the radish and transfer to a bowl.
- Add half of the white wine vinegar and season to taste with salt and pepper, then toss well to combine.
- Finely chop the fresh herbs.
- Separate the lettuce leaves and cut into smaller pieces. Finely chop the onion.
- In a salad bowl, combine the mustard with the honey, the extra virgin olive oil and the rest of the white wine vinegar.
- Season to taste with salt and pepper, then add more extra virgin olive oil as preferred.
- Add the lettuce, the radish and the fresh herbs, then toss well to combine with the dressing.
- Garnish the salad with the rest of the gomashio-herb mix.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the onion with the chicken for 2 minutes per side until evenly browned.
- Reduce the heat and fry for 4 more minutes per side or until done.
- Serve the chicken on plates and top with the fried onion.
- Transfer the potato wedges and courgette to the plates.
- Serve the salad alongside.
