Chicken · 20 min
Pan-Fried Chicken with Cranberry-Orange Relish, Mixed Greens & Feta
- 20 min
- 2–6 servings
- 550 kcal / serving
A quick weeknight option where tender chicken pairs with a bright cranberry-orange relish over crisp greens and feta. The relish brings sweetness and acidity that complement the salad for a balanced, speedy meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½ (4 oz) pkgcrumbled feta cheese
- ⅛ cupdried cranberries
- 45 mlFrench vinaigrette
- ½ small bunchgreen onions (scallions)
- 1orange
- ½ (10 oz) bagshredded carrots
- ½ (5 oz) pkgspring mix (mixed greens)
- oranges
From the pantry: all-purpose flour, coriander, ground, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
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Produce
- ½ small bunchgreen onions (scallions)
- 1orange
- ½ (10 oz) bagshredded carrots
- ½ (5 oz) pkgspring mix (mixed greens)
- oranges
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- ⅛ cupdried cranberries
Sauces, oils & condiments
- 45 mlFrench vinaigrette
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| dried cranberries | ⅛ cup | ¼ cup | ⅓ cup |
| French vinaigrette | 45 ml | 90 ml | 135 ml |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| orange | 1 | ||
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| oranges | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Heat a nonstick skillet over medium-high heat to warm.
- 2. Pat the chicken dry, then cut each piece horizontally to form thin fillets; lightly dust both sides with flour and a pinch of salt.
- 3. When the skillet is hot, add a drizzle of olive oil and swirl to coat. Cook the chicken until browned and cooked through, about 3–4 minutes per side; transfer to a plate and keep the skillet nearby.
- 4. Rinse and dry the produce. Prepare the greens and carrots if needed, leaving pre-washed greens as is.
- 5. Segment the orange by peeling and sectioning, then cut the segments into bite-sized pieces; place them in a small bowl.
- 6. Slice the green onions crosswise into thin rounds and add to the orange pieces. Set aside.
- 7. Return the skillet to medium heat; add the orange pieces, green onion, water, cranberries, coriander, and a pinch of salt. Cook briefly, stirring occasionally, until the orange softens and the relish thickens slightly, about 2–3 minutes.
- 8. In a medium bowl, combine the mixed greens, shredded carrots, feta, and vinaigrette; toss gently to coat.
- 9. To serve, divide the greens between plates, top with the chicken, then spoon the warm relish over the chicken.
Two tips
- Prep ahead: chop green onions and store with orange segments for quick assembly.
- Serving idea: serve the relish alongside crusty bread or use as a topping for a bed of quinoa for a heartier option.
Nutrition per serving
- Calories
- 550 kcal
- Protein
- 45 g
- Carbs
- 28 g
- Fat
- 29 g
- Fiber
- 6 g
- Sodium
- 605 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.