Lemony Chicken and Mushrooms
with Summer Kale Caesar Salad
Parmesan, lemon and garlic remind you of classic Caesar salad flavours in this hearty chicken and mushroom bake. It's simple, convenient, and delicious. What more can you ask for?
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
227 g
Cremini Mushrooms
1 unit
Ciabatta Roll
(Contains Gluten)
1 unit
Lemon
3 g
Garlic
56 g
Kale, chopped
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
¼ cup
Parmesan Cheese
(Contains Milk)
1 tbsp
Greek Seasoning
(Contains Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Garlic Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra!
Quarter mushrooms. Toss mushrooms with half the lemon-pepper seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Roast in middle of oven, until golden-brown, 18-20 min. (NOTE: In Step 3, stir mushrooms again before adding chicken.)
Zest, then juice half the lemon.(NOTE: Juice the whole lemon for 4 ppl.) Cut remaining lemon into wedges. Peel, then mince or grate garlic. Stir together mayo, Parmesan, lemon zest, lemon juice and 1/4 tsp garlic (dbl for 4ppl) in a medium bowl. (NOTE: Reference Garlic Guide).
Pat chicken dry with paper towels, then sprinkle over remaining lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Pan-fry, until chicken is golden-brown, 1-2 min per side.Remove pan from the heat then carefully transfer chicken to baking sheet with mushrooms. Roast in middle of oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.
While chicken roasts, cut ciabatta into 1/2-inch cubes. In a large bowl, toss cubes with 1 tbsp oil (dbl for 4 ppl). Heat the same pan (from step 3) over medium heat. When the pan is hot, add the ciabatta cubes. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Return to the same large bowl.
Add kale, mushrooms and half the parmesan-mayo mixture to large bowl with croutons. Toss to combine.
Thinly slice chicken. Divide kale caesar between plates. Top with chicken and dollop over remaining Parmesan mayo. Squeeze over a lemon wedge, if desired.
