Name: Olive-Caper Chicken with Mixed Green Salad & Garlic Toast
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 tbsp capers; 3 medium carrots; 1.02 kg chicken breasts, boneless skinless; 1 ½ English cucumbers; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 cup Kalamata olives, pitted; ½ medium red onion; 1 ½ (142 g) pkg spring mix (mixed greens); 6 slices whole grain bread; black pepper; cornstarch; Dijon mustard; extra virgin olive oil; honey; oregano, dried; salt; white wine vinegar

Olive-Caper Chicken with Mixed Green Salad & Garlic ToastOlive-Caper Chicken with Mixed Green Salad & Garlic Toast — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

6 tbsp capers

3 medium carrots

1.02 kg chicken breasts, boneless skinless

1 ½ English cucumbers

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 cup Kalamata olives, pitted

½ medium red onion

1 ½ (142 g) pkg spring mix (mixed greens)

6 slices whole grain bread

black pepper

cornstarch

Dijon mustard

extra virgin olive oil

honey

oregano, dried

salt

white wine vinegar

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Place oil, vinegar, Dijon, honey, salt, and pepper in a large bowl. Whisk to combine the dressing.

Peel, halve, and slice onion into thin half-moons. Add to the bowl with the dressing, toss to combine, and set aside.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season with spices on both sides.

Preheat a large skillet over medium-high heat.

While the skillet heats up, sprinkle cornstarch over both sides of each fillet and press gently to adhere.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken to the skillet and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove from heat and set aside.

Meanwhile, using a clean cutting board, peel, trim, and coarsely grate carrots. Add to the bowl with the dressing.

Trim and halve cucumbers lengthwise; slice crosswise into thin half-moons. Add to the bowl.

Halve tomatoes and add to the bowl; set aside.

Preheat oven to broil on high and position rack under the broiler.

Peel and mince garlic.

Arrange bread slices on a large baking sheet pan and drizzle with oil; sprinkle with garlic and salt. Place in the oven and broil until toasted, 1-2 minutes. Remove from oven and cut toasts in half on the diagonal.

Meanwhile, mince olives and capers; divide between chicken fillets and spread out in an even layer.

Add spring mix to the bowl with the veggies and toss to combine the salad.

To serve, divide salad and chicken between plates. Serve with toasts on the side and enjoy!

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