French-inspired rosemary thyme roasted chicken breasts served over a fresh strawberry, arugula and goat cheese salad with honey balsamic dressing. A healthy 50-minute spring dinner.

Prep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings: 4 servingsDifficulty: Medium

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Fragrant herb-roasted chicken meets a bright salad of sweet strawberries, peppery arugula and creamy goat cheese. A tangy French-style balsamic vinaigrette pulls the whole plate together for a light, refreshing spring dinner.

Ingredients

  • 4 boneless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 200 g (7 oz) strawberries, sliced
  • 100 g (3.5 oz) arugula
  • 50 g (1.75 oz) goat cheese, crumbled
  • 1/4 cup walnuts, toasted
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Instructions

  1. Preheat the oven to 200°C (400°F). Place the chicken breasts in a baking dish, drizzle with olive oil and season with rosemary, thyme, salt and black pepper. Roast for 25 to 30 minutes, until cooked through.
  2. In a large bowl, combine the strawberries, arugula and goat cheese. Dress with the balsamic vinegar and honey and toss gently.
  3. Slice the roasted chicken, arrange it alongside the strawberry salad and scatter the toasted walnuts over the top.

Tips

  • A few fresh mint leaves in the salad add an extra layer of freshness.
  • If goat cheese is not your thing, swap in shaved Parmesan or feta.

Nutrition

Calories: about 350 kcal per serving | Protein: 30 g | Carbs: 12 g | Fat: 20 g

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