Chicken & Roasted Vegetable Salad

Name: Chicken & Roasted Vegetable Salad with Potatoes, Bell Pepper, Red Onion & Feta
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 1 Onion; 12 oz Potato; 1 1/2 oz Greek Vinaigrette; 1 tsp Oregano; 10 oz Chicken Cutlets; 1/4 oz Parsley; 1 Bell Pepper; 2 oz Mixed Greens; 1 tsp Olive Oil, tsp; tsp Black Pepper, tsp; tsp Salt, tsp

with Potatoes, Bell Pepper, Red Onion & Feta

By Recipe0 System

Prepare for the perfect combination of two of our favorite salads—Greek and Niçoise—for a fresh, light dinner salad idea that’s also great for lunch or brunch. You’ll get all the tang, color, and crunch–plus potatoes! Start with mixed greens dressed in our zesty Greek vinaigrette, then pile on burnished oregano-roasted potatoes, bell pepper, and onion, and finish with salty crumbled feta and fresh parsley. The best part? This simple recipe is delightfully hands-off once the vegetables are in the oven (the perfect opportunity for some well-deserved “you time.”).

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Feta Cheese
1 Onion
12 oz Potato
1 1/2 oz Greek Vinaigrette
1 tsp Oregano
10 oz Chicken Cutlets
1/4 oz Parsley
1 Bell Pepper
2 oz Mixed Greens
1 tsp Olive Oil, tsp
tsp Black Pepper, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Arrange rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Dice potatoes into 1-inch pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Roughly chop parsley.
2

Toss potatoes, bell pepper, and onion on a baking sheet with a drizzle of olive oil, oregano, salt, and pepper. Roast on top rack, tossing halfway through, until crisp and tender, 20-25 minutes.

Transfer roasted veggies to a plate and let cool for at least 5 minutes.

Pat chicken or organic chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
3

When ready to serve, in a large bowl, toss mixed greens with half the vinaigrette (save the rest for serving).
4

Divide mixed greens between plates; pile roasted veggies over top and drizzle with remaining vinaigrette. Garnish with feta and parsley. Serve immediately.

Thinly slice chicken or organic chicken crosswise; serve atop roasted veggies.

Chicken is fully cooked when internal temperature reaches 165°.

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