Chicken & Eggs Recipe
Chicken Breast, Organic Eggs, Roasted Potatoes, Mixed Lettuce
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Ingredients
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Main ingredients
Marinade & seasoning
For roasting potatoes
For eggs & finishing
Method
Marinade & cook chicken
Prepare marinade
In a shallow bowl or zip-top bag combine 3 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk or shake to emulsify.
Marinate chicken
Place the 2 chicken breasts in the marinade, coating both sides. Cover and refrigerate for at least 20 minutes and up to 2 hours.
Cook chicken
Preheat a skillet over medium-high heat or preheat oven to 400°F (200°C) if you prefer baking. If using a skillet, add 1 tbs olive oil to the pan and heat until shimmering. Remove excess marinade, place chicken in the pan and sear 4–5 minutes without moving until golden. Flip and cook another 4–6 minutes until internal temperature reaches 165°F (74°C). If oven-roasting, sear 2 minutes per side in an ovenproof skillet then transfer to the oven for 10–12 minutes. Remove chicken to a cutting board and rest 5 minutes before slicing thinly.
Roast potatoes
Preheat oven to 425°F (220°C). Toss 2 cups small-diced potatoes with 1 tbs olive oil, 1 tsp chopped rosemary, 1/2 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.
Prepare lettuce and dressing
In a small bowl whisk 2 tbs extra virgin olive oil, 1 tsp red wine or sherry vinegar, 1 tsp Dijon mustard, 1/2 tsp honey (optional), and a pinch of salt and pepper until emulsified.
Place 4 cups mixed lettuce into a large bowl or divide among plates. Dress the greens lightly with the vinaigrette and toss to coat evenly.
Cook eggs
Heat a nonstick skillet over medium-low and add 1 tbs butter or olive oil. Crack 4 organic eggs into the pan. For sunny-side-up: cook gently 3–4 minutes until whites are set but yolks are runny, covering the pan for the last minute to set whites. For over-easy: cook 2–3 minutes, flip carefully and cook 20–30 seconds more.
Plate and finish
Divide dressed lettuce among two plates. Add roasted potatoes alongside the greens. Slice rested chicken breasts and arrange over or beside the salad. Top each plate with two cooked eggs.