Chicken and Goat Cheese Salad

with Cranberries, Roasted Peppers and Pecans

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Instructions

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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.

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2 Prep salad and dressing

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.

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3 Prep sprinkles

Chop the pecan nuts and dried cranberries roughly. Slice the goat cheese.

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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. 

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5 Top and sprinkle

Once the chicken is cooked, top each breast with a piece of goat cheese. Sprinkle with the dried cranberries. Set aside, leaving the chicken in the warm pan and allowing the cheese to melt.

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6 Serve

Arrange the roasted peppers and goat cheese chicken on top of the Romaine lettuce. Sprinkle with the pecan nutspomegranate seeds and any stray cranberries. Drizzle with the dressing.

Tips for fussy eaters

Don't top all of the chicken with goats cheese .

Pro tip

Place the chicken breasts between two pieces of cling film and flatten them with a rolling pin. This way, they'll cook more evenly.

Wish it were the festive season all year round? This one's for you!

Cooking Time: 30 min

Cals 899 · Prot 59.9 · Carbs 36.4 · Fat 58.8

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp
Goat cheese, big block 100.00 Grams
Dried cranberries 30.00 Grams

For salad

Red bell pepper 1.00 Pieces
Olive oil 1.00 Tbsp
Romaine lettuce 200.00 Grams

Vinaigrette

Olive oil 2.00 Tbsp
White vinegar 15.00 ML
Honey 10.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To serve

Pecan nuts 40.00 Grams
Pomegranate seeds 50.00 Grams

Wish it were the festive season all year round? This one's for you!

Cooking Time: 30 min

Cals 899 · Prot 59.9 · Carbs 36.4 · Fat 58.8

Instructions

photo

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.

photo

2 Prep salad and dressing

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.

photo

3 Prep sprinkles

Chop the pecan nuts and dried cranberries roughly. Slice the goat cheese.

photo

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. 

photo

5 Top and sprinkle

Once the chicken is cooked, top each breast with a piece of goat cheese. Sprinkle with the dried cranberries. Set aside, leaving the chicken in the warm pan and allowing the cheese to melt.

photo

6 Serve

Arrange the roasted peppers and goat cheese chicken on top of the Romaine lettuce. Sprinkle with the pecan nutspomegranate seeds and any stray cranberries. Drizzle with the dressing.

Tips for fussy eaters

Don't top all of the chicken with goats cheese .

Pro tip

Place the chicken breasts between two pieces of cling film and flatten them with a rolling pin. This way, they'll cook more evenly.

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Tsp
Goat cheese, big block 100.00 Grams
Dried cranberries 30.00 Grams

For salad

Red bell pepper 1.00 Pieces
Olive oil 1.00 Tbsp
Romaine lettuce 200.00 Grams

Vinaigrette

Olive oil 2.00 Tbsp
White vinegar 15.00 ML
Honey 10.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To serve

Pecan nuts 40.00 Grams
Pomegranate seeds 50.00 Grams
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