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Lemon-Pepper Chicken
with Spinach Caesar Salad
Lemon-pepper and Parmesan impart this hearty chicken breast bake with classic Caesar salad flavours. It's simple, convenient and delicious. What more could you ask for?
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
28 g
Croutons
(Contains Milk, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Greek Seasoning
(Contains Sulphites)
113 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 unit
Garlic, cloves
1 unit
Lemon
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry allproduce. Garlic Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then season with half the Lemon-Pepper Seasoning and salt. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Remove from heat, then transfer chicken to an unlined baking sheet. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.
Combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.)
Add spinach, croutons and half the dressing to a large bowl. Toss to combine.
Thinly slice chicken. Divide salad between plates. Top with chicken.Drizzle remaining dressing over top, then sprinkle with remaining Parmesan.Squeeze a lemon wedge over top, if desired.
