Lemon-Pepper Double 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Chicken Breasts
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat, Oats, Rye, Triticale May contain traces of: Rye, Triticale, Wheat, Sesame, Soy, Walnuts, Barley, Oats)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Lemon-Pepper Seasoning
(May contain traces of: Wheat, Sesame, Soy, Sulphites, Tree nuts, Milk, Mustard, Peanuts)
113 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Wheat, Sesame, Soy, Sulphites, Tree nuts, Milk, Mustard, Crustaceans, Egg, Gluten, Fish)
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*
Nutrition Values
Utensils
Cooking Steps
- 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.**
- Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- 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.
- Reheat 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.
- 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 another 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.
If you've opted for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.
