Garlic Herb Organic Chicken
with Grape Frico Salad & Honey Dijon–Shallot Dressing
- Milk
- Eggs
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. This carb-clever dinner swaps croutons for crisp Parmesan frico—savory, nutty shards that pair perfectly with sweet grapes, carrot ribbons, and tangy pickled shallot dressing. Garlic-parsley chicken joins the mix, drizzled with more dressing for a fresh, flavorful meal that’s sure to leaf you satisfied.
Ingredients
12 ounce
Organic Chicken Cutlets
2 ounce
Mixed Greens
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
¼ ounce
Parsley
2.25 ounce
Red Grapes
1 unit
Lemon
1 unit
Shallot
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
6 ounce
Carrots
Not included in your delivery
Cooking Oil
Sugar
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Roughly chop parsley leaves and stems. Halve, peel, and mince shallot until you have 1 TBSP (2 TBSP for 4). Quarter lemon. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Halve grapes lengthwise.
• Pat chicken dry with paper towels. Season all over with garlic powder, salt, and pepper. Sprinkle all over with chopped parsley. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. (It’ll finish cooking in the next step.) • Transfer chicken to one side of a baking sheet. (For 4 servings, spread out across entire sheet.)
• Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on opposite side of sheet from chicken. (For 4, use a second baking sheet; bake chicken on top rack, frico on middle rack.) Bake on top rack until chicken is cooked through and cheese is melted and crispy at the edges, 5-7 minutes. • Transfer chicken to a cutting board to rest for 5 minutes. • Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.
• In a small microwave-safe bowl, combine shallot, juice from half the lemon, 1 tsp sugar, and a pinch of salt. (For 4 servings, use juice from whole lemon and 2 tsp sugar.) Cover bowl with plastic wrap; microwave for 30 seconds. Set aside to cool for at least 30 seconds.
• To bowl with pickled shallot, add honey Dijon dressing, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt and pepper; whisk to combine. • In a medium bowl, toss mixed greens and carrot ribbons with half the sweet shallot dressing (save the rest for serving).
• Thinly slice chicken crosswise. • Break frico into bite-size pieces. • Divide salad and chicken between plates. Drizzle remaining dressing over chicken. Top salad with grapes and frico. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the tangy honey Dijon-shallot dressing, which paired well with the sweet grapes and savory Parmesan frico in the salad 🍲.
- Ease of prep: Several found it quick and simple to make, though some noted the prep time estimate was too short for non-professionals.
- Suggestions: Consider adding a starch like roasted potatoes or wild rice to make the meal more filling and substantial.
- Portions: Some felt the salad greens portion was too small; adding extra lettuce or veggies could help bulk up the meal.
- Chicken: While many enjoyed the juicy, flavorful chicken, a few found it needed longer cooking time than stated in the recipe.
