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Lemon-Pepper Chicken Tenders
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Lemon-Pepper Chicken Tenders

Lemon-Pepper Chicken Tenders

with Spinach Caesar Salad

Lemon-pepper and Parmesan impart this hearty chicken tender bake with classic Caesar salad flavours. It's simple, convenient and delicious. What more could you ask for?

Tags:
Quick
Allergens:
Milk
Wheat
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
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

28 g

Croutons

(Contains Milk, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Lemon-Pepper Seasoning

113 g

Baby Spinach

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 unit(s)

Garlic, cloves

1 unit(s)

Lemon

Not included in your delivery

½ tbsp

Oil*

0.06 tsp

Salt*

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Nutrition Values

Calories530 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate17 g
Sugar3 g
Dietary Fiber2 g
Protein43 g
Cholesterol135 mg
Sodium820 mg
Trans Fat0 g
Potassium950 mg
Calcium250 mg
Iron3 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
Paper Towel
Measuring Spoons
Zester
Small Bowl
Large Bowl

Instructions

Cook chicken
1

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.**

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 dressing
3

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
4

Add spinach, croutons and half the dressing to a large bowl. Toss to combine.

Finish and serve
5

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.