Herb Seared Chicken Breast

with Garlicky Potatoes and Creamy Tomato Salad

20 min

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What We'll Send

Italian Parsley
Basil Fresh
Red Pepper Flakes
Garlic
Red Nugget Potatoes
White Wine Vinegar
Mayonnaise
Shallot
Field Tomatoes
Chicken Breast
Spice Blend
Thyme Dried, Ground Fennel Seed, Marjoram, Basil Dried, Parsley Dried, Onion Powder, Roasted Garlic Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 779
Fat 43g
Protein 50g
Carbohydrates 46g

What You'll Need

Cooking Directions

1

Cook Potatoes

Wash potatoes and cut larger pieces in half. Add potatoes to a pot with 1 ½ litres (3 litres for 4 servings) salted water. Bring to a boil and cook for 10-12 minutes, or until fork tender. 

2

Prepare Chicken

Drain and pat chicken dry with paper towel. Season both sides of chicken with salt, spice blend, and red pepper flakes to taste. Wash hands with hot soapy water. 

3

Cook Chicken

Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a skillet over medium. Add chicken and cook for 3-4 minutes per side, or until an internal temperature of 165°F. 

4

Prepare Salad Dressing 

In a large mixing bowl, whisk mayonnaise, white wine vinegar, and 1 tsp. of the (2 tsp. for 4 servings) garlic.

5

Prepare Tomato Salad

Wash tomatoes, basil, Italian parsley, and shallots. Pick and chop basil and parsley leaves. Add basil to dressing. Season to taste with salt and pepper. Cut tomato in half, then cut into bite-size wedges. Slice shallots finely into rounds and separate shallot rings with clean hands. Add shallots, tomato wedges, and parsley to dressing. Stir salad ingredients gently and season to taste with salt and pepper.

6

Finish Potatoes

When potatoes are tender, turn off heat. Drain potatoes through a fine mesh sieve. Put potatoes back in pot with 2 tbsp. (4 tbsp. for 4 servings) butter and remaining garlic. Season to taste with salt and pepper.

7

Serve

Divide potatoes and tomato salad onto plates with a piece of chicken on the side. Enjoy!

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