GARLIC HERB CHICKEN WITH GRAPE FRICO SALAD AND HONEY DIJON-SHALLOT DRESSING
This chicken and salad combo isn't just carb smart, it's carb clever. Instead of topping mixed greens with the usual croutons, our genius chefs opted for pieces of frico. These crisp shards of thin baked Parmesan have a super savory, almost nutty flavor that goes oh so well with sweet grapes, carrot ribbons, and the pickled shallot dressing. We got so excited about the salad we almost forgot to tell you about the chicken! Juicy slices of white meat chicken are seasoned with garlic and parsley then drizzled with more of the dressing. It's a dinner that's sure to leaf you satisfied.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 490 kcal, Fat 25 g, SaturatedFat 6 g, Carbohydrate 28 g, Sugar 17 g, Protein 38 g, Fiber 6 g, Cholesterol 125 mg, Sodium 510 mg
GARLIC AND HERB CHICKEN PASTA SALAD
Provided by Tregaye Fraser
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
- In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
- Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.
GARLIC AND HERBS CHICKEN SALAD
A wonderful and tasty chicken salad that goes great on crackers or a sandwich. It's fresh and simple flavors appeal to all. I made this up over years of trial and error. Finally hit the jackpot! Enjoy!
Provided by K-Jon Chef
Categories Lunch/Snacks
Time 2h30m
Yield 10 10 sandwiches, 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix Mayo and lemon juice together. Add dried spices and mix well. Add rest of ingredients mix well and chill for atleast 2 hours. Enjoy!
Nutrition Facts : Calories 98.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 170.6, Carbohydrate 7.2, Fiber 0.3, Sugar 1.9, Protein 0.4
BUTTER-HERB ROASTED CHICKEN
Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
- In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
- Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.
Nutrition Facts : Calories 660, Carbohydrate 32 g, Fat 6, Fiber 4 g, Protein 51 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1270 mg
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