Chicken Breast over Italian-Style Salad

Name: Chicken Breast over Italian-Style Salad with homemade croutons & caramelised onion
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Red onion; 3 piece Roma tomato; 2 piece Chicken breast with Mediterranean herbs; 15 milliliters Basil crème; ⅓ sachet(s) Italian seasoning; 25 g Grated Gouda; 80 g Lamb's lettuce; 1 piece Wholegrain ciabatta; 1 piece Courgette; 1 tablespoon [Plant-based] butter; 2 tablespoon Olive oil; 1 tablespoon Extra virgin olive oil; 6 teaspoon Balsamic vinegar; 2 teaspoon Sugar; 1 teaspoon Mustard; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with homemade croutons & caramelised onion

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Contrary to what you might think, the tomato is not a vegetable but a fruit - or, more precisely, it's a variety of fruit.

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Melk (inclusief lactose)

•Gerst

•Haver

•Rogge

•Sesamzaad

•Soja

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

1.5 piece

Roma tomato

1 piece

Chicken breast with Mediterranean herbs

10 milliliters

Basil crème

0.17 sachet(s)

Italian seasoning

15 g

Grated Gouda

(Contains: Melk (inclusief lactose))

40 g

Lamb's lettuce

½ piece

Wholegrain ciabatta

(Contains: Gerst, Haver, Rogge, Sesamzaad, Soja, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)

½ piece

Courgette

Not included in your delivery

½ tablespoon

[Plant-based] butter

1 tablespoon

Olive oil

½ tablespoon

Extra virgin olive oil

3 teaspoon

Balsamic vinegar

1 teaspoon

Sugar

½ teaspoon

Mustard

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2636 kJ

Calories630 kcal

Fat37.3 g

Saturated Fat10.9 g

Carbohydrate35.1 g

Sugar19.2 g

Dietary Fiber7.8 g

Protein34.5 g

Salt1.7 g

Potassium316.3 mg

Calcium49.5 mg

Iron1.2 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.

Utensils

•Oven Dish

•Tall-Sided Pan

•Bowl

•Baking Sheet with Baking Paper

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Slice the onion into half rings. Cut the tomato into thin wedges.
Slice the courgette into crescents.
Transfer the chicken breast to an oven dish and roast in the oven for 20 - 22 minutes (see Tip).

Tip: to make the chicken crispier, you can sear it with some olive oil for 1 minute in a frying pan over high heat.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the courgette for 5 - 6 minutes.
Season to taste with salt and pepper, then remove from the pan and set aside.
In the same pan, melt a knob of butter over medium-high heat. Fry the onion for 5 minutes, then add the sugar and two thirds of the balsamic vinegar.
Fry for 2 - 3 more minutes, then set aside and allow to cool.

Dice the bread and transfer to a bowl.
Drizzle with olive oil, then add the Italian seasoning and toss well to coat.
Transfer to a parchment-lined baking sheet and scatter over the cheese.
Bake in the oven for 8 - 10 minutes or until golden-brown. Season to taste with salt and pepper.

In a salad bowl, combine the extra virgin olive oil with the honey, the mustard and the rest of the balsamic vinegar.
Season to taste with salt and pepper, then add the lettuce, tomato and courgette. Toss well to combine.
Serve the salad on plates, topped with the chicken and the croutons.
Garnish with the caramelised onion and drizzle with the basil crème to finish.