Smart Parmesan-Crusted Chicken Breast
with Roasted Veggies and Greens- Milk
- Mustard
- Egg
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Sulphites
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- Egg
- Peanuts
- Triticale
- Crustaceans
- Tree nuts
.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
28 g
Spring Mix
56 g
Baby Spinach
Ā¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Ā¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
2 tbsp
Mayonnaise
(Contains: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame, May contain traces of allergens, Mustard, Egg)
2 tbsp
Italian Breadcrumbs
(Contains: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy, May contain traces of allergens, Oats, Rye, Sesame, Soy, Wheat, Barley, Milk)
5 g
Italian Herb Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450ĖF. Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half moons.
- To a parchment-lined baking sheet, add peppers, zucchini, 1/2 tbsp (1 tbsp) oil and Italian Herb Spice Blend. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 12-14 min, stirring halfway until tender-crisp and lightly charred.
- In a large bowl, combine vinegar and half the pesto. This is your dressing.
- In a small bowl, combine half the mayo and remaining pesto. This is your aioli.
- In a shallow dish, combine breadcrumbs and Parmesan.
- Dry chicken with paper towels. Slice into 1/4-inch thick slices, then pat dry again. To a medium bowl, add chicken and remaining mayo. Season with salt and pepper. Toss to coat.
- Working with one slice of chicken at a time, press both sides into breadcrumb-Parmesan mixture to coat completely.
- In a large non-stick pan, heat 1 1/2 tbsp (3 tbsp) oil over medium-high. When pan is hot, add chicken. Pan-fry 2-3 min per side until golden and cooked through.** (NOTE: Don't crowd the pan, cook chicken in batches, using 1 1/2 tbsp oil per batch.)
- Carefully transfer to a paper towel-lined plate.
- To the bowl with dressing, add veggies, spring mix and spinach. Toss to coat.
- Divide salad and chicken between plates.
- Drizzle aioli over chicken.
If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork, increasing frying time to 2-3 min per side.**
