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20 minutes

Chicken Breasts with Walnut-Rosemary Crumble

Green Salad & Creamy Honey-Dijon Vinaigrette

Cooking time

20 minutes




530 /serving

You can’t judge a book by its cover, but you can judge a dish by its crumble—and this rewarding recipe is a case in point. We think this nibbly mix of chopped walnuts and forest-fragrant rosemary, enriched with butter and enrobed in gooey honey, is a top of the charts topper for your pan-seared chicken breasts. Made to match, the salad offers up creamy, sweet and mustard notes. Our verdict: a winner every time.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 50g Julienned carrots
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 60g Radishes
  • 15ml Minced garlic
  • 1 Bunch of rosemary
  • 15ml Apple cider vinegar
  • 7g Honey
  • 30ml Mayonnaise
  • 15ml Dijon mustard
  • 25g Walnuts
  • 4.5g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Eggs, Milk, Mustard, Sulphites, Walnuts

You will need:

Small pan
Medium pan
½ or 1 tbsp Butter
Salt & pepper
Total Fat
31 g
Saturated Fat
5 g
500 mg
Total Carbs
13 g
6 g
48 g
3 g
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with all but a pinch of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
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Make the salad
While the chicken cooks, slice the radishes. In a medium bowl, combine the mayonnaise, apple cider vinegar, ½ the honey and as much Dijon mustard as you’d like; season with S&P to taste. Add the baby greens, carrots and radishes; toss well.
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Make the walnut-rosemary crumble
Pick the rosemary leaves off the stems, discarding the stems; finely chop the leaves. Heat a small, dry pan on medium. Add the walnuts and ½ the rosemary; cook, stirring frequently, 30 seconds to 1 minute, until toasted. Add ½ tbsp butter (double for 4 portions). Once the butter has melted, add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the remaining honey and cook, stirring frequently, 30 seconds to 1 minute, until coated; season with the remaining spice blend and pepper.
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Plate your dish
Divide the sliced chicken and salad between your plates. Top the chicken with the walnut-rosemary crumble. Garnish with the remaining rosemary. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.