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Chicken & Roasted Vegetable Salad
Chicken & Roasted Vegetable Salad

Chicken & Roasted Vegetable Salad

with Potatoes, Bell Pepper, Red Onion & Feta

Recipe Development Team
Recipe Development TeamPublished on February 08, 2023

Prepare for the perfect combination of two of our favorite salads—Greek and Niçoise—for a fresh, light dinner salad idea that’s also great for lunch or brunch. You’ll get all the tang, color, and crunch–plus potatoes! Start with mixed greens dressed in our zesty Greek vinaigrette, then pile on burnished oregano-roasted potatoes, bell pepper, and onion, and finish with salty crumbled feta and fresh parsley. The best part? This simple recipe is delightfully hands-off once the vegetables are in the oven (the perfect opportunity for some well-deserved “you time.”).

Tags:
New
Protein Smart
Calorie Smart
Allergens:
Eggs
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 Time40 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Bell Pepper

1 unit

Red Onion

¼ ounce

Parsley

1 teaspoon

Dried Oregano

2 ounce

Mixed Greens

1.5 ounce

Greek Vinaigrette

(Contains: Eggs, Milk)

½ cup

Feta Cheese

(Contains: Milk)

10 ounce

Chicken Cutlets

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories580 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate47 g
Sugar10 g
Dietary Fiber5 g
Protein40 g
Cholesterol135 mg
Sodium740 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

Baking Sheet
Paper Towel
Large Pan
Large Bowl

Instructions

Prep
1

• Arrange rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Roughly chop parsley.

Roast Veggies
2

• Toss potatoes, bell pepper, and onion on a baking sheet with a drizzle of olive oil, oregano, salt, and pepper. Roast on top rack, tossing halfway through, until crisp and tender, 20-25 minutes. • Transfer roasted veggies to a plate and let cool for at least 5 minutes.

Pat chicken or organic chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.

Toss Salad
3

• When ready to serve, in a large bowl, toss mixed greens with half the vinaigrette (save the rest for serving).

Finish & Serve
4

• Divide mixed greens between plates; pile roasted veggies over top and drizzle with remaining vinaigrette. Garnish with feta and parsley. Serve immediately.

Thinly slice chicken or organic chicken crosswise; serve atop roasted veggies.

Chicken is fully cooked when internal temperature reaches 165°.

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