Chicken & Roasted Vegetable Salad

Name: Chicken & Roasted Vegetable Salad with Potatoes, Bell Pepper, Red Onion & Feta
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 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; ½ cup Feta Cheese; 1 teaspoon Olive Oil; Salt; Pepper; 10 ounce Chicken Cutlets; 1 teaspoon Cooking Oil

with Potatoes, Bell Pepper, Red Onion & Feta

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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

½ cup

Feta Cheese

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

• 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.

• 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.

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

• 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°.