“Here is another great meal in one dish, so delish!!!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 chicken thighs, boneless, skinless (about 1 1/2 lb)
  • 23 cup balsamic vinaigrette, divided
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 3 tablespoons vegetable oil, divided
  • 1 cup shredded hash brown
  • 12 cup part skin mozzarella cheese, shredded
  • 0.5 (156 g) package mixed baby greens
  • 14 cup thinly sliced red pepper

Directions

  1. Preheat oven to 350. Toss chicken with 1/4 cup vinaigrette, salt nad pepper to coat evenly.
  2. Heat 1 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer chicken to a baking pan. Bake until cooked through, 10-12 minutes.
  3. Toss hash browns with cheese until well combined. Wipe skillet clean with a paper towel. Add remaininig oil to warm skillet over medium-high heat. Form potato mixture into 4 thin, equal patties. Cook until golden and cooked through, 3-5 minutes per side. Drain on paper towel.
  4. Slice chicken into strips. Toss greens with reserve vinaigrette and red pepper; divide between four serving plates. Arrange chicken over each salad. Garnish each with a potato crouton.

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