Crispy Prosciutto & Organic Chicken Bowls
with Caramelized Peach, Grain Blend, Feta & Lemon-Dijon
- Milk
- Tree Nuts
Seared chicken and crispy prosciutto top a warm grain salad tossed in a lemon-Dijon dressing with peppery arugula and crumbled feta. The standout element is the caramelized peach, cooked until syrupy and golden, which adds a sweet contrast to the savory grains. Toasted almonds finish each bowl with a satisfying crunch.
Ingredients
10 ounce
Organic Chopped Chicken Breast
1 unit
Peach Jam
½ cup
Feta Cheese
(Contains: Milk)
2 ounce
Arugula
1 unit
Lemon
1 clove
Garlic
1 unit
Peach
2 teaspoon
Dijon Mustard
1 unit
Microwavable Grain Blend
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
½ tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic. Zest and quarter lemon. Halve peach and remove pit; cut into ¼-inch-thick slices. Toss peach slices in a small bowl with ½ TBSP sugar (1 TBSP for 4 servings) and a pinch of salt. Set aside.
In a large bowl, whisk together garlic, lemon zest, mustard, jam, 1 TBSP olive oil (2 TBSP for 4), juice from half the lemon, salt, and pepper; set aside.
Heat a drizzle of oil in a large pan over medium heat. Add peach slices; cook until lightly browned and fork-tender, 1-2 minutes per side. Add 2 TBSP water (4 TBSP for 4 servings); cook, stirring, until liquid has thickened and is syrupy, 1-2 minutes more.
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4). Transfer to bowl with dressing. Wipe out pan.
Heat a drizzle of oil in pan used for peach over medium-high heat. Add chicken to pan; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5-7 minutes. (If chicken starts to brown too quickly, reduce heat to medium.)
Turn off heat; transfer chicken to a plate. Once cool enough to handle, roughly chop into bite-size pieces if needed.
Meanwhile, massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes.
To bowl with caramelized peach and dressing, add grain blend, arugula, feta, and half the cooked chicken. Toss to combine.
Divide peach and grain salad between bowls. Top with almonds and remaining crispy prosciutto. Serve with remaining lemon wedges on the side.
