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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

Ingredients
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

Prep
  • Preheat oven to 400°F.
  • Cut lemons in half. Chop basil.
Steps
  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

Ingredients
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

Steps
  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.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 11 ITEMS TO LIST

Dairy
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

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

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

Produce
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