Sage & Garlicky Chicken
with Creamy Bacon Potatoes & Apple Salad
The best way to spice up your typical dinners is by incorporating extra ingredients to make a whole new concoction. Tonight, we've added a creamy diced bacon number to your boiled potatoes and whipped up a lemon and sage crumb to take your chicken to the next level!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
lemon
½
apple
2
potato
1 bag
sage
1 bag
mixed salad leaves
1 packet
chicken breast
1 sachet
garlic & herb seasoning
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Zest lemon to get a generous pinch, then slice into wedges. Peel potato and chop into large chunks. Thinly slice apple (see ingredients). Pick sage and finely chop. • In a medium bowl, add apple and mixed salad leaves. • Place your hand on top of each chicken breast and slice horizontally to make two thin steaks. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat. Set aside.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and transfer to a third medium bowl. Season to taste and set aside. Cover to keep warm.
• Meanwhile, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add panko breadcrumbs (see ingredients), sage and lemon zest and cook, stirring, until golden brown, 3-4 minutes. Transfer to a small bowl and season to taste.
• Meanwhile, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add panko breadcrumbs (see ingredients), sage and lemon zest and cook, stirring, until golden brown, 3-4 minutes. Transfer to a small bowl and season to taste.
• While the chicken is cooking, return the saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. Transfer to the bowl with the potatoes. • Add a generous pinch of salt, mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and a pinch of pepper. Toss to coat. • To the bowl with the apple and salad leaves, add a drizzle of the vinegar and olive oil and toss to coat.
• Divide the chicken, creamy bacon potatoes and salad between plates. • Top the chicken with the sage crumbs. Serve with any remaining lemon wedges. Enjoy!
