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Ready in 30 minutes

Spiced Chicken over Warm Mediterranean-Style Salad

Grainy Mustard Vinaigrette & Croutons

Cooking time

30 minutes

Servings

2/4

Calories

740 /serving

The warmth of a Mediterranean breeze plays all over this stylish supper. It starts with roasted baby potatoes, turned to gold and fork-tender in the heat of the oven. Plate them with a lively salad composed of boiled string beans, tomatoes and green olives, all dressed in quickly made whole-grain mustard vinaigrette. Slices of juicy pan-seared chicken are the kicker for sustenance, while big airy croutons are the clincher for crunchiness.

We will send you:

  • 4 Chicken thighs
  • 2 Tomatoes
  • 200g String beans
  • 1 Shallot (or onion)
  • 450g Baby potatoes
  • 25g Croutons
  • 15ml Whole-grain mustard
  • 30ml Apple cider vinegar
  • 30g Green olives
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
6 g
Sodium
1160 mg
Total Carb
62 g
Sugars
11 g
Protein
44 g
Fibre
11 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
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Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
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Mise en place
Meanwhile, halve the olives crosswise. Large-dice the tomatoes. Remove the stem ends of the string beans. Halve, peel and mince the shallot. In a large bowl, make the vinaigrette by combining the vinegar, mustard, shallot (start with ½ for a milder flavour), 3 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
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Boil the string beans
Add the string beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain the string beans.
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Make the salad
To the bowl of vinaigrette, add the string beans, tomatoes, olives and S&P; toss well.
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Plate your dish
Divide the potatoes and salad between your bowls. Top with the chicken. Garnish with the croutons. Bon appétit!

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