Lean Mean Chicken and Greens

Name: Lean Mean Chicken and Greens with Rosemary Potatoes and Gremolata
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Chicken Breasts; 12 ounce Yukon Gold Potatoes; ¼ ounce Rosemary; 4 ounce Arugula; ¼ ounce Parsley; 2 clove Garlic; 1 unit Lemon; 1 unit Shallot; 1 ounce Walnuts; 1 ounce Dried Cranberries; 8 teaspoon Olive Oil; unit Salt; unit Pepper

with Rosemary Potatoes and Gremolata

Recipe Development TeamPublished on January 03, 2017

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(6.8K customers rated)

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Don’t let the name intimidate you: gremolata is a gussied-up name for an easy-to-make herb condiment that tastes fresh like a spring day. It breathes new life into this simple meal of chicken and potatoes. On the side, you’ve also got a cheerful salad of arugula, cranberries, and walnuts in a lemony dressing—just the thing to put a happy, hearty smile on your face!

Tags:

Gluten-free

Allergens:

Tree Nuts

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 Time30 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

12 ounce

Chicken Breasts

12 ounce

Yukon Gold Potatoes

¼ ounce

Rosemary

4 ounce

Arugula

¼ ounce

Parsley

2 clove

Garlic

1 unit

Lemon

1 unit

Shallot

1 ounce

Walnuts

(Contains: Tree Nuts)

1 ounce

Dried Cranberries

Not included in your delivery

8 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2720 kJ

Calories650 kcal

Fat30 g

Saturated Fat3.5 g

Carbohydrate54 g

Sugar16 g

Dietary Fiber11 g

Protein48 g

Cholesterol100 mg

Sodium170 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

•Pot

•Bowl

•Small Bowl

•Large Pan

Instructions

Wash and dry all produce. Cut potatoes into ¾-inch cubes. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes, then drain. Meanwhile, zest and halve lemon. Mince garlic. Halve, peel, and mince shallot. Strip rosemary from stems. Chop leaves until you have 1 tsp. Finely chop parsley.

With your hand on top of one chicken breast, cut ¾ of the way, parallel to the cutting board, stopping before you slice it completely. Repeat with other breast. Place chicken in a medium bowl with juice of one lemon half, half the garlic, and a large drizzle of olive oil. Season with salt and pepper. Toss to coat and set aside to marinate.

In a small bowl, combine parsley, lemon zest, and a pinch of the remaining garlic. Stir in a large drizzle of olive oil. Season with salt and pepper

Heat a drizzle of olive oil in a large pan over medium-high heat. Remove chicken from marinade, shaking off excess, and add to pan. Cook until browned and no longer pink in center, 3-4 minutes per side. Remove from pan and set aside to rest 5 minutes. TIP: Cover chicken with aluminum foil to keep warm.

While chicken rests, toss together potatoes, rosemary, shallot, remaining garlic, and a drizzle of olive oil in same pan over medium-high heat. Cook until fragrant and starting to brown at edges, 3-4 minutes, stirring occasionally. Season generously with salt and pepper.

In a medium bowl, whisk together a squeeze of lemon juice and a large drizzle of olive oil. Add arugula, cranberries, and walnuts. Toss to coat. Season with salt and pepper. Divide salad between plates, then add chicken and potatoes. Spoon gremolata over chicken.