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Pan-Roasted Chicken

Pan-Roasted Chicken with Feta, Cucumber, and Grapes

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Take note of just how cheffy you feel after making this Mediterranean-inspired dish, despite how ridiculously simple it is to throw together. First, while you breeze through the quick prep, grab a helping hand to pick the herbs destined for a tangy Champagne vinaigrette. Then, press dried herbes de Provence into chicken breasts and sear to release their incredible fragrance. Top it all with almonds, red grapes, juicy cucumber, and feta—et voilà.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 410
  • Protein 34g
  • Total Carb 16g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • herbes de Provence
    • 1 teaspoon
    • herbes de Provence
  • English cucumber
    • 1/2
    • English cucumber
  • red grapes
    • 3 ounces
    • red grapes
  • dill
    • 1/8 ounce
    • dill
  • parsley
    • 1/8 ounce
    • parsley
  • Champagne vinegar
    • 1/2 tablespoon
    • Champagne vinegar
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • spring mix lettuce
    • 3 ounces
    • spring mix lettuce
  • feta cheese
    • 2 ounces
    • feta cheese
  • sliced almonds
    • 2 tablespoons
    • sliced almonds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Season chicken

    Season chicken

    Pat chicken dry with paper towel and season all over with herbes de Provence, ½ teaspoon salt, and pepper as desired.

  2. Pan-roast chicken

    Pan-roast chicken

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Halve cucumber lengthwise, then cut crosswise into ½-inch half-moons. Halve grapes. Pick dill and parsley leaves, discarding stems (this is a great task for an eager helper!).

  4. Make dressing and toss salad

    Make dressing and toss salad

    In a large bowl, whisk together Champagne vinegar, mustard, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Transfer half of dressing to a medium bowl and set aside for the next step. Pat lettuce dry with paper towel and add to large bowl with dressing, along with herbs. Toss to coat, or enlist your kitchen helper for this task. Set salad aside until ready to serve.

  5. Make salsa

    Make salsa

    To medium bowl with remaining dressing, add feta, cucumber, and grapes. Toss salsa to coat.

  6. Plate pan-roasted chicken

    Plate pan-roasted chicken

    Divide salad between serving plates and top with pan-roasted chicken. Spoon over salsa, garnish with almonds, and enjoy!

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