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.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Ciabatta Roll
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Lemon-Pepper Seasoning
1 tbsp
Baby Spinach
113 g
Mayonnaise
4 tbsp
Garlic, cloves
1 unit(s)
Lemon
1 unit(s)
Oil
1.5 tbsp
Salt
0.13 tsp
Pepper
0.06 tsp
- 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.
- Re-heat 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 and half the dressing to the large bowl with croutons. 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.
670
kcal
Calories
40
g
Fat
7
g
Saturated Fat
29
g
Carbohydrate
2
g
Sugar
3
g
Dietary Fiber
48
g
Protein
155
mg
Cholesterol
1110
mg
Sodium
0.3
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
4
mg
Iron
with Sweet Potato Wedges and Tangy Mayo Dip
