Lemon Herb Roasted Chicken With Veggie Fry Salad | Publix Super Markets
Lemon Herb Roasted Chicken With Veggie Fry Salad
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Cooking tools:
- Instant-read thermometer
- Saute pan
- Baking dish
- Tongs
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Plate
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
- 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 bag baby arugula leaves (4-5 oz)
- 1/2 cup crumbled goat cheese
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