Chicken and Goat Cheese Salad
with Cranberries, Roasted Peppers and Pecans
Wish it were the festive season all year round? This one's for you!
Cals 682 · Prot 62 · Carbs 45 · Fat 31
Low Carb
30 min
Wish it were the festive season all year round? This one's for you!
Cals 682 · Prot 62 · Carbs 45 · Fat 31
Low Carb
Ingredients
Chicken
Chicken breast
400 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rind-on goats cheese slice
4*
100 Grams
Dried cranberries
30 Grams
For salad
Red pepper
1 Piece
Olive oil
1 Tbsp
Romaine lettuce
200 Grams
Vinaigrette
Olive oil
2 Tbsp
White vinegar
15 ML
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Pecan nuts
2*
40 Grams
Pomegranate
1 Piece
Allergens
*4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2853 / 682 |
| Fats (g) | 30.5 |
| of which saturated (g) | 9.9 |
| Carbohydrates (g) | 45 |
| of which sugars (g) | 33 |
| Fibers (g) | 10 |
| Proteins (g) | 61.6 |
| Salt (g) | 1.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast pepper
Preheat the oven to 200°C/180°C fan. De-seed and chop the red bell pepper roughly. Place them in a lined baking dish and drizzle with olive oil. Roast in the oven for 25 min until browned.
2 Prep salad and dressing
Meanwhile, rinse and roughly chop the Romaine lettuce. Arrange the lettuce on a large serving plate. Add the olive oil, white vinegar, honey, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.
3 Prep sprinkles
Chop the pecan nuts and dried cranberries roughly. Slice the goats cheese.
4 Fry chicken
Heat a non-stick pan over a medium-high heat with drizzle of olive oil. Once hot, add the chicken breast with pinch of salt and pepper. Cook for 5-6 min on either side until golden and cooked through.
5 Top and sprinkle
Once the chicken is cooked, top each breast with a piece of goats cheese. Sprinkle with the dried cranberries. Set aside, leaving the chicken in the warm pan and allowing the cheese to melt.
6 Serve
Arrange the roasted peppers and goat cheese chicken on top of the Romaine lettuce. Sprinkle with the pecan nuts, pomegranate seeds and any stray cranberries. Drizzle with the dressing.
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