Bacon Caprese Chicken

Name: Bacon Caprese Chicken with Oregano Lemon Roasted Potatoes and Spring Salad Mix
Yield: 2 servings
Ingredients: 24 oz Potato; 8 oz Tomato; 1 Lemon; 8 oz Mozzarella Cheese; 1 tsp Oregano; 1 tsp Red Pepper Flakes; 8 oz Bacon; 24 oz Chicken Breast; 4 oz Mixed Greens; 10 tsp Balsamic Glaze; 4 tsp Olive Oil; Salt; Black Pepper

with Oregano Lemon Roasted Potatoes and Spring Salad Mix

By Recipe0 System

Sometimes, the key to creating a great dinner is just combining everything you love to eat. Case in point: this killer dish. First off, chicken breasts are seared in bacon fat, resulting in a smoky, caramelized coating. They’re then topped off with pieces of crispy bacon, fresh mozzarella, and a rich balsamic glaze. On the side, there’s a lemon-doused green salad with pops of juicy tomatoes. To round it all out, a pile of crispy roasted potatoes, of course! These spuds pack a punch with a coating of oregano, chili flakes, and lemon zest. This is sure to be an instant fave around your dinner table.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

24 oz Potato
8 oz Tomato
1 Lemon
8 oz Mozzarella Cheese
1 tsp Oregano
1 tsp Red Pepper Flakes
8 oz Bacon
24 oz Chicken Breast
4 oz Mixed Greens
10 tsp Balsamic Glaze
4 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve tomatoes. Zest lemon until you have 2 tsp zest; halve lemon and squeeze juice into a small bowl. Cut mozzarella into 4 slices.
2

Toss potatoes on a baking sheet with a large drizzle of olive oil, oregano, salt, pepper, and a pinch of chili flakes. Roast on top rack until browned and tender, 25-30 minutes. Remove from oven and toss with lemon zest. Heat oven to broil.
3

Meanwhile, heat a large pan over medium-high heat (use an ovenproof pan if you have one). Add bacon and cook, turning occasionally, until just crispy, 4-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Pour out all but 1 TBSP fat from pan.
4

Pat chicken dry with paper towels; season all over with salt and pepper. Heat pan with reserved bacon fat over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. (TIP: If pan seems dry, add a splash of olive oil when flipping chicken and lower heat if starting to burn.) Turn off heat. If pan is not ovenproof, transfer chicken now to a baking dish.
5

In a large bowl, toss together lettuce, tomatoes, a large drizzle of olive oil, and reserved lemon juice (to taste—start with half and add more as you like). Season with salt and pepper.
6

Evenly top chicken with bacon and mozzarella. Broil until cheese has melted, 2-4 minutes. Divide chicken, potatoes, and salad between plates. Drizzle chicken with balsamic glaze. Sprinkle with additional chili flakes if desired.

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