Lemon-Pepper Chicken
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Lemon-Pepper Chicken

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.

Tags:
Quick
Allergens:
Barley
Wheat
Milk
Egg
Mustard

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

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

113 g

Baby Spinach

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

1 unit(s)

Garlic, cloves

1 unit(s)

Lemon

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories600 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate29 g
Sugar2 g
Dietary Fiber3 g
Protein48 g
Cholesterol145 mg
Sodium1040 mg
Trans Fat0.3 g
Potassium1000 mg
Calcium200 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.

Utensils

Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Zester
Large Bowl
Small Bowl

Instructions

Cook chicken
1
  • 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 cooked through, 10-12 min.**
Prep
2
  • Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
  • Peel, then mince or grate garlic.
Make croutons
3
  • Meanwhile, cut or tear ciabatta into 1/2-inch pieces.
  • Add ciabatta pieces and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
  • Re-heat the same pan (from step 1) over medium.
  • When hot, add ciabatta pieces. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min.
  • Return croutons to the same large bowl to cool slightly, 5 min.
Make dressing
4
  • 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.)
Make salad
5
  • Add spinach and half the dressing to the large bowl with croutons. Toss to combine.
Finish and serve
6
  • 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.
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