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Roasted chicken with wild arugula, goat cheese and strawberries

Roasted chicken with wild arugula, goat cheese and strawberries

Gluten-Free, Soy-Free

2 Servings, 610 Calories/Serving

30 Minutes

Strawberries may be as unusual ingredient for a green salad, but we think you’ll be surprised at how well they work here, especially when dressed with sweetly acidic balsamic vinegar and fresh mint leaves.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 teaspoon paprika
  • 2 boneless-skin-on chicken breasts
  • Small bunch mint
  • 6 ounces strawberries
  • 1 tablespoon balsamic vinegar
  • 4 ounces wild arugula
  • 2 ounces goat cheese

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken

Heat the oven to 425°F. In a small bowl, mix the paprika with 1 tablespoon oil and a pinch of salt and brush over the chicken skin. Put the chicken, skin side up, on a baking sheet and cook until the skin is well browned and the chicken is cooked through, about 20 minutes.

2

Make the salad

While the chicken cooks, rinse and dry the mint. Pick the leaves from the stems and tear the leaves into rough pieces. Cut the strawberries in half. Stir 2 tablespoons oil into the balsamic vinegar and season to taste with salt and pepper. In a salad bowl, combine the arugula, strawberries, and mint.

3

Serve

Put one chicken breast on each plate. Just before the serving. add the dressing to the salad and toss gently. Serve alongside the chicken and garnish with goat cheese.

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