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Publix Aprons Recipes

Lemon Herb Roasted Chicken With Veggie Fry Salad

Total Time - 40 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare eggplant fries and begin to bake - 10 minutes
  • Prepare chicken; complete salad and serve - 30 minutes

Lemon Herb Roasted Chicken With Veggie Fry Salad

Lemon Herb Roasted Chicken

2 lemons, halved
2 tablespoons fresh basil leaves, coarsely chopped
4 boneless, skinless chicken breasts (2 1/4 lb)
2 teaspoons garlic/herb seasoning
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white balsamic glaze, divided
1/4 cup crumbled goat cheese

  • Preheat oven to 400°F.
  • Cut lemons in half. Chop basil.
  1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken on both sides with seasoning, salt, and pepper (wash hands). Place oil in pan, then add chicken and lemons (cut side down); cook chicken 3–4 minutes on each side or until browned.
  2. Transfer chicken to 2-quart baking dish; use tong handles to squeeze juice from lemons over chicken. Top with 1/4 cup balsamic glaze; bake 18–20 minutes or until chicken is 165°F.
  3. Transfer chicken to serving plates; stir remaining 1/4 cup glaze into pan drippings. Top chicken with cheese, basil, and drizzle with pan sauce. Serve.

CALORIES (per 1/4 recipe) 430kcal; FAT 14g; CHOL 145mg; SODIUM 460mg; CARB 19g; FIBER 0g; PROTEIN 53g; VIT A 2%; VIT C 10%; CALC 4%; IRON 10%

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Veggie Fry Salad

14 oz frozen breaded eggplant (or sweet potato) fries (3 cups)
2 tablespoons white balsamic glaze, divided
1/2 cup julienne-cut sun-dried tomatoes (in oil), divided
1/2 teaspoon kosher salt
1 bag baby arugula leaves (4–5 oz)
1/2 cup crumbled goat cheese

  1. Preheat oven to 400°F. Bake fries following package instructions (or for crispier fries, bake 5–6 more minutes).
  2. Combine 1 tablespoon glaze with 1/4 cup tomatoes (including 1 tablespoon of the oil), and salt until thoroughly blended.
  3. Add mixture to arugula; add remaining 1/4 cup tomatoes and toss until evenly coated. Top with eggplant fries, cheese, and remaining 1 tablespoon glaze. Serve.

CALORIES (per 1/4 recipe) 280kcal; FAT 15g; CHOL 10mg; SODIUM 340mg; CARB 29g; FIBER 6g; PROTEIN 6g; VIT A 20%; VIT C 30%; CALC 6%; IRON 4%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Add to your grocery list 3/4 cup crumbled goat cheese

Dry Grocery
Add to your grocery list 2 tsp garlic/herb seasoning
Add to your grocery list 1/2 cup + 2 tbsp white balsamic glaze

Add to your grocery list 14 oz breaded eggplant (or sweet potato) fries (3 cups)

Add to your grocery list 4 boneless, skinless chicken breasts (2 1/4 lb)

Add to your grocery list 1 bag (4-5 oz) baby arugula leaves
Add to your grocery list 1-oz bag fresh basil
Add to your grocery list 1/2 cup julienne-cut sun-dried tomatoes (in oil)
Add to your grocery list 2 lemons

From Your Pantry
Add to your grocery list 1 tsp kosher salt
Add to your grocery list 2 tbsp olive oil

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Aprons Advice

  • Complete your meal with French bread and mango Key lime pie for dessert.
  • Cooking draws out the natural sugar in the lemon and creates a caramel glaze on the fruit, leaving it without the sour flavor of a raw lemon.
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Recipe Version poul0150