Lemon-Pepper Chicken Thighs

Name: Lemon-Pepper Chicken Thighs with Spinach Caesar Salad
Total time: 20 min
Yield: 2
Cuisine: Canadian
Ingredients: 270 g Chicken Thighs; 1 unit(s) Ciabatta Roll; ¼ cup Parmesan Cheese, shredded; 6 g Lemon-Pepper Seasoning; 113 g Baby Spinach; 4 tbsp Mayonnaise; 1 unit(s) Garlic, cloves; ½ unit(s) Lemon; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.06 tsp Pepper*

with Spinach Caesar Salad

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Lemon pepper and Parmesan give this hearty chicken salad a bold, Caesar-inspired flavour—served over a fresh spinach salad and topped with homemade croutons. It’s simple, satisfying, and full of classic comfort.

Ingredients: Chicken thighs • Spinach • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Mayonnaise (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) (mustard, egg) • Lemon • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • 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) • Garlic.

Tags:

Quick

Allergens:

Wheat

•Barley

•Milk

•Egg

•Mustard

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.

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

270 g

Chicken Thighs

1 unit(s)

Ciabatta Roll

¼ cup

Parmesan Cheese, shredded

6 g

Lemon-Pepper Seasoning

113 g

Baby Spinach

4 tbsp

Mayonnaise

1 unit(s)

Garlic, cloves

½ unit(s)

Lemon

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories640 kcal

Fat42 g

Saturated Fat8 g

Carbohydrate27 g

Sugar1 g

Dietary Fiber3 g

Protein37 g

Cholesterol165 mg

Sodium1170 mg

Trans Fat0.3 g

Potassium750 mg

Calcium200 mg

Iron4.5 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

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Heat a large non-stick pan over medium-high.
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 for 1-2 min per side, until golden.
Remove from heat, then transfer chicken to an unlined baking sheet.
Roast in the middle of the oven for 10-12 min, until cooked through.**

Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
Peel, then mince or grate garlic.

Cut or tear ciabatta into 1/2-inch pieces.
To a large bowl, add ciabatta pieces and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Reheat the same pan (from step 1) over medium.
When hot, add ciabatta pieces. Cook for 3-4 min, stirring occasionally, browned on all sides.
Return croutons to the same large bowl to cool slightly, 5 min.

In a small bowl, combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic. (Like things spicy? Add more garlic!)