Bacon Caprese Chicken
with Oregano Lemon Roasted Potatoes and Mixed Greens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
4 ounce
Grape Tomatoes
1 unit
Lemon
½ cup
Mozzarella Cheese
(Contains Milk)
1 teaspoon
Dried Oregano
1 teaspoon
Chili Flakes
4 ounce
Bacon
12 ounce
Chicken Breasts
2 ounce
Mixed Greens
5 teaspoon
Balsamic Glaze
½ ounce
Basil
Not included in your delivery
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve tomatoes. Zest and halve lemon; squeeze juice into a small bowl. Pick basil leaves from stems; finely chop leaves and discard stems.
Toss potatoes on a baking sheet with a large drizzle of olive oil, half the oregano (use all for 4 servings), 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 a pinch of lemon zest. Heat oven to broil.
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. Once cool enough to handle, crumble bacon into small pieces.
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, 5-7 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.
In a large bowl, toss together mixed greens, tomatoes, half the basil, a large drizzle of olive oil, and reserved lemon juice (to taste—start with half and add more to your liking). Season with salt and pepper.
Evenly top chicken with mozzarella. Broil until cheese has melted, 2-4 minutes. Divide chicken, potatoes, and salad between plates. Drizzle chicken with balsamic glaze. Sprinkle with bacon, remaining basil, and additional chili flakes if desired.
