Chicken and Spinach Salad

Chicken and Spinach Salad

with Cheesy Broiled Zucchini and Tomatoes

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Broiling veggies rather than roasting saves time, and adding cheese and panko to them adds a bit of pizzazz!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

227 g


255 g

Grape Tomatoes

1 unit


100 g

Bocconcini Cheese


1 tbsp

Italian Seasoning

¼ cup

Panko Breadcrumbs


¼ cup

Parmesan Cheese, shredded


113 g

Baby Spinach

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2230 kJ
Calories533 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate23 g
Sugar6 g
Dietary Fiber5 g
Protein62 g
Cholesterol130 mg
Sodium581 mg
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high (to broil the veggies). Start prepping when the oven comes up to temperature!


Wash and dry all produce. Slice the zucchini into 1/4-inch rounds. Cut the tomatoes in half. Zest, then juice the lemon(s). Slice the bocconcini into 1/4-inch rounds. Season the chicken with half the Italian seasoning, salt and pepper.


On a foil-lined baking sheet, toss the zucchini on one side with a drizzle of oil. Repeat with the tomatoes on the other side. Sprinkle remaining Italian seasoning over the veggies. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until the veggies are tender, 8-9 min.


Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Cook to an internal temp. of 175°F.)


When the veggies are done broiling, use a spatula to push them closer together on the baking sheet. Sprinkle with the panko and Parmesan. Top each zucchini slice with bocconcini. Return to the centre of the oven and broil until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)


Meanwhile, in a large bowl, whisk together the lemon zest, 2 tbsp lemon juice (double for 4 people) and a drizzle of oil. Season with salt and pepper. Toss in the spinach.


Thinly slice the chicken. Divide the spinach between plates. Top with the cheesy veggies and chicken.