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Bacon Caprese Chicken

Bacon Caprese Chicken

with Oregano Lemon Roasted Potatoes and Mixed Greens

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.

Allergens:
Milk

The quantities provided above are averages only.

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

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

4 ounce

Grape Tomatoes

1 unit

Lemon

½ cup

Mozzarella Cheese

(Contains Milk)

1 teaspoon

Dried Oregano

1 teaspoon

Chili Flakes

4 ounce

Bacon

12 ounce

Chicken Breasts

2 ounce

Mixed Greens

5 teaspoon

Balsamic Glaze

½ ounce

Basil

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate43 g
Sugar10 g
Dietary Fiber8 g
Protein56 g
Cholesterol165 mg
Sodium380 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.

Utensils

•Small Bowl
•Zester
•Large Pan
•Paper Towel
•Large Bowl

Instructions

Prep
1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve tomatoes. Zest and halve lemon; squeeze juice into a small bowl. Pick basil leaves from stems; finely chop leaves and discard stems.

Roast Potatoes
2

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the oregano (use all for 4 servings), 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 a pinch of lemon zest. Heat oven to broil.

Cook Bacon
3

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. Once cool enough to handle, crumble bacon into small pieces.

Cook Chicken
4

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, 5-7 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.

Make Salad
5

In a large bowl, toss together mixed greens, tomatoes, half the basil, a large drizzle of olive oil, and reserved lemon juice (to taste—start with half and add more to your liking). Season with salt and pepper.

Finish and Serve
6

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