Greek-Style Roasted Chicken Salad & Feta-Dill Champagne Vinaigrette
Brussels Sprouts & Quinoa
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Stand back and watch as this Greek-style supper salad takes shape without much effort. A Zeus-worthy vinaigrette features briny crumbled feta and fresh dill, honey and champagne vinegar. Brussels sprouts gain tender traction in the oven, all set to be tossed with baby greens and wholesome two-tone quinoa. Use our tasty Paprika & Oregano seasoning blend, which gives chicken breasts a generous profile as they roast to tenderness, to Greece the wheels!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Brussels sprouts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 1 Bunch of dill
- 30ml Champagne vinegar
- 95g Red & white quinoa
- 7g Honey
- 30g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, dextrose, oregano, yeast extract, black pepper, sunflower oil, silicon dioxide, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
6 g
Sodium
610 mg
Total Carb
49 g
Sugars
6 g
Protein
53 g
Fibre
9 g
Preparation
Start the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ½ the spices and S&P. Arrange on a lined sheet pan and roast, 10 min., until partially cooked.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), the remaining spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Finish the chicken & roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). In a medium bowl, combine the Brussels sprouts, a drizzle of oil and S&P. Mince the garlic. When the chicken* is partially cooked, remove from the oven, flip and add the Brussels sprouts. Roast, stirring and adding the garlic halfway, 12 to 14 min., until golden brown and cooked through. Transfer the chicken to a cutting board and let rest for 5 min. before slicing against the grain.
Make the vinaigrette
Meanwhile, crumble the cheese. Roughly chop the dill stems and fronds. In a large bowl, combine the vinegar (start with ½), honey, cheese, ½ the dill, 3 tbsp oil (double for 4 portions) and S&P.
Make the salad
To the bowl of vinaigrette, add the baby greens; toss well. Add the quinoa and Brussels sprouts; toss gently.
Plate your dish
Divide the salad between your plates. Top with the chicken. Garnish with the remaining dill. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
