In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Roasted chicken with wild arugula, goat cheese and strawberries
Gluten-Free Friendly, 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 serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 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.
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.