This pan-seared chicken is coated in our own blackening seasoning and cooked to juicy, savory perfection. We take it to a near-sinful level, serving it over a bed of spinach enrobed in a buttermilk dressing with freshly cracked black peppercorns. Bleu cheese and crispy carrot ribbons add softness and crunch for a lovely texture and mouthwateringly good salad.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredients
Preheat oven to 350 degrees and prepare a baking sheet with aluminum foil. Lightly coat the foil with cooking spray. Thoroughly rinse produce and pat dry. Peel carrot, then and use peeler to cut carrot into long, flat ribbons. Halve grape tomatoes. Rinse chicken breasts and pat dry.
Make the Crispy Carrots
Arrange the carrot ribbons in a single layer on prepared baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Place a second baking sheet on top of carrots and bake until carrots begin to brown and crisp, about 15 minutes. If you don't have a second baking sheet, you can layer more foil and press a heavy casserole dish on top. Transfer carrots to a paper towel-lined plate.
Cook the Chicken
Heat 1 tsp. of olive oil in a medium pan over medium heat. Season chicken breasts evenly with blackening spice and a pinch of salt and pepper. Place chicken in pan and cook on first side 4-5 minutes until well-colored. Cook on second side for 6 minutes or until internal temperature reaches a minimum of 165 degrees. Remove from heat and set aside.
Prepare the Dressing
In a mixing bowl, combine buttermilk, sour cream, white wine vinegar, cracked black pepper, and a pinch of salt.
Toss the Salad
Add spinach to bowl with dressing and toss to coat evenly.
Plate the Dish
Divide dressed salad between two plates. Lean chicken breast on greens and garnish with halved tomatoes, bleu cheese, and crispy carrots.
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