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. What more could you ask for?
Allergens
Utensils
Tags
Chicken Breasts
2 unit
Croutons
28 g
Parmesan Cheese, shredded
0.25 cup
Lemon-Pepper Seasoning
1 tbsp
Oil
0.5 tbsp
Salt
0.063 tsp
Baby Spinach
113 g
Mayonnaise
4 tbsp
Garlic, cloves
1 unit
Lemon
1 unit
Before starting, preheat the oven to 450°F. Wash and dry allproduce. Garlic Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! 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 chicken is 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.
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, croutons and half the dressing to a large bowl. 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.
550
kcal
Calories
33
g
Fat
5
g
Saturated Fat
17
g
Carbohydrate
3
g
Sugar
2
g
Dietary Fiber
46
g
Protein
144
mg
Cholesterol
830
mg
Sodium
