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Lemony Chicken and Mushrooms
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Lemony Chicken and Mushrooms

Lemony Chicken and Mushrooms

with 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?

Tags:
Easy Clean-up
Allergens:
Gluten
Egg
Mustard
Milk
Sulphites

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

113 g

White Mushrooms

1 unit

Ciabatta Roll

(Contains Gluten)

1 unit

Lemon

3 g

Garlic

56 g

Kale, chopped

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

¼ cup

Parmesan Cheese

(Contains Milk)

1 tbsp

Lemon-Pepper Seasoning

(Contains Sulphites)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

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Nutrition Values

Energy (kJ)3180 kJ
Calories760 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate40 g
Sugar10 g
Dietary Fiber5 g
Protein48 g
Cholesterol155 mg
Sodium1170 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
Parchment Paper
Measuring Spoons
Medium Bowl
Zester
Large Non-Stick Pan
Paper Towel
Large Bowl

Instructions

ROAST MUSHROOMS
1

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 the middle of the oven, until golden-brown, 18-20 min. (NOTE: In step 3, stir mushrooms again before adding chicken.)

PREP
2

While the mushrooms roast, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any 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 4 ppl) in a medium bowl. (NOTE: Reference Garlic Guide.)

COOK CHICKEN
3

Pat chicken dry with paper towels, then sprinkle with 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 4 ppl), then chicken. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from the heat then carefully transfer chicken to the baking sheet with mushrooms. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.

MAKE CROUTONS
4

While chicken roasts, cut ciabatta into 1/2-inch cubes. Toss cubes with 1 tbsp oil (dbl for 4 ppl) in a large bowl. Heat the same pan over medium heat. When hot, add the ciabatta cubes. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Return to the same large bowl.

MAKE KALE CAESAR
5

Add kale, mushrooms and half the Parmesan-mayo to large bowl with croutons. Toss to combine

Finish and serve
6

Thinly slice chicken. Divide kale caesar between plates. Top with chicken and dollop over remaining Parmesan-mayo. Squeeze over a lemon wedge, if desired.