Chicken Breast with Mediterranean Herbs
with potato wedges, beetroot & saladCalories
:
539 kcalProtein
:
35.4g proteinTotal
:
45 minutesDifficulty
:
MediumCalorie Smart
Family
High Protein
Allergens:
- Sesamzaad
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
1 piece
Chicken breast with Mediterranean herbs
½ piece
Red onion
½ piece
Beetroot
½ bunch
Radish
⅓ head
Butter lettuce
½ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
5 g
Fresh dill & chives
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
Energy (kJ)2256 kJ
Calories539 kcal
Fat20.7 g
Saturated Fat6.5 g
Carbohydrate53.7 g
Sugar13.3 g
Dietary Fiber8.8 g
Protein35.4 g
Salt1.3 g
Potassium1369.8 mg
Calcium84.6 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C.
- Wash or peel the potatoes and the beetroot. Cut both into wedges and transfer to separate sides of a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper, then toss well to coat. Drizzle the beetroot with some honey as preferred.
- Bake in the oven for 30 - 40 minutes, tossing halfway.
2
- 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.
Did you know... the radishes in this recipe contain vitamin C, which improves iron absorption from plant sources.
3
- 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 gomashio-herb mix.
4
- 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.
- Serve everything else alongside.
