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Lemony Chicken and Mushrooms

Lemony Chicken and Mushrooms

with Kale Caesar Salad

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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

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

113 g

White Mushrooms

1 unit

Ciabatta Roll


1 unit


3 g


56 g

Kale, chopped

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

¼ cup

Parmesan Cheese


1 tbsp

Lemon-Pepper Seasoning


Not included in your delivery

2.5 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate40 g
Sugar10 g
Dietary Fiber5 g
Protein48 g
Cholesterol155 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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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.)


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.)


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.


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.


Add kale, mushrooms and half the Parmesan-mayo 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.