HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon Caprese Chicken
Bacon Caprese Chicken

Bacon Caprese Chicken

with Oregano Lemon Roasted Potatoes and Spring Salad Mix

Family Feast
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Sometimes, the key to creating a great dinner is just combining everything you love to eat. Case in point: this killer dish. First off, chicken breasts are seared in bacon fat, resulting in a smoky, caramelized coating. They’re then topped off with pieces of crispy bacon, fresh mozzarella, and a rich balsamic glaze. On the side, there’s a lemon-doused green salad with pops of juicy tomatoes. To round it all out, a pile of crispy roasted potatoes, of course! These spuds pack a punch with a coating of oregano, chili flakes, and lemon zest. This is sure to be an instant fave around your dinner table.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

8 ounce

Grape Tomatoes

1 unit


8 ounce

Fresh Mozzarella


1 teaspoon

Dried Oregano

1 teaspoon

Chili Flakes

8 ounce


24 ounce

Chicken Breasts

4 ounce

Mixed Greens

10 teaspoon

Balsamic Glaze

Not included in your delivery

4 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate44 g
Sugar10 g
Dietary Fiber8 g
Protein59 g
Cholesterol195 mg
Sodium410 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve tomatoes. Zest lemon until you have 2 tsp zest; halve lemon and squeeze juice into a small bowl. Cut mozzarella into 4 slices.


Toss potatoes on a baking sheet with a large drizzle of olive oil, oregano, salt, pepper, and a pinch of chili flakes. Roast on top rack until browned and tender, 25-30 minutes. Remove from oven and toss with lemon zest. Heat oven to broil.


Meanwhile, heat a large pan over medium-high heat (use an ovenproof pan if you have one). Add bacon and cook, turning occasionally, until just crispy, 4-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Pour out all but 1 TBSP fat from pan.


Pat chicken dry with paper towels; season all over with salt and pepper. Heat pan with reserved bacon fat over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. (TIP: If pan seems dry, add a splash of olive oil when flipping chicken and lower heat if starting to burn.) Turn off heat. If pan is not ovenproof, transfer chicken now to a baking dish.


In a large bowl, toss together lettuce, tomatoes, a large drizzle of olive oil, and reserved lemon juice (to taste—start with half and add more as you like). Season with salt and pepper.


Evenly top chicken with bacon and mozzarella. Broil until cheese has melted, 2-4 minutes. Divide chicken, potatoes, and salad between plates. Drizzle chicken with balsamic glaze. Sprinkle with additional chili flakes if desired.