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Breaded Lemon-Pepper Chicken

Breaded Lemon-Pepper Chicken

with Greek Salad and Potato Wedges
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
890 kcal
Protein
: 
48g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Mustard
  • Egg
  • Wheat
  • Gluten
  • May contain traces of allergens
  • Milk
  • Sulphites
  • Egg
  • Fish
  • Tree nuts
  • Soy
  • Mustard
  • Sesame
  • Peanuts

Ingredients: Yellow potato • Chicken breasts • Roma tomato • Cucumber • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Red wine vinegar • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

400 g

Yellow Potato

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Wheat, Gluten)

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

28 g

Spring Mix

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

30 g

Mixed Olives

(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

4 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

6 g

Lemon-Pepper Seasoning

(May be present: Milk, Mustard, Wheat, Soy, Sulphites, Tree nuts, Peanuts, Sesame)

½ tbsp

Red Wine Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

Calories890 kcal
Fat55 g
Saturated Fat9 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber5 g
Protein48 g
Cholesterol155 mg
Sodium1060 mg
Trans Fat0.1 g
Potassium1650 mg
Calcium125 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Roast potato wedges
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and half the Lemon-Pepper Seasoning, then toss to coat. 
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
Prep
2
  • Meanwhile, cut tomato into 1/4-inch pieces.
  • Quarter cucumber lengthwise. Cut into 1/4-inch quarter-moons.
  • Drain, then halve olives.
Flatten and bread chicken
3
  • Prepare another parchment-lined baking sheet.
  • In a shallow dish, combine breadcrumbs and remaining Lemon-Pepper Seasoning.
  • On a separate cutting board, pat chicken dry with paper towels. 
  • Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season all over with salt and pepper.
  • Coat chicken all over with half the mayo.
  • Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely.
Sear and roast chicken
4
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 1/2 tbsp oil, then chicken. (NOTE: For 4 servings, cook in batches, using 1 1/2 tbsp oil per batch.) Pan-fry 2-3 min per side, until golden.
  • Remove from heat.
  • Transfer chicken to the prepared baking sheet (from step 3).
  • Roast in the bottom of the oven for 6-10 min, until chicken is cooked through.**
Make salad and dip
5
  • Meanwhile, in a large bowl, combine half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Add spring mix, cucumbers, tomatoes and olives, then toss to coat.
  • In a small bowl, combine remaining mayo and 1 tbsp (2 tbsp) feta. Season with salt and pepper. (NOTE: This is your potato dip!)
Finish and serve
6
  • Divide chicken, potato wedges and Greek salad between plates.
  • Sprinkle remaining feta over salad.
  • Serve dip alongside.
Meal right image

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