with Potato Wedges and Leafy Green Salad
Ingredients: Russet potato • Chicken breast • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • Honey • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Panko Breadcrumbs
0.33 cup
Mayonnaise
2 tbsp
Lemon-Pepper Seasoning
6 g
Hot Sauce
2 tbsp
Honey
1 unit(s)
Russet Potato
2 unit(s)
Spring Mix
56 g
Salad Topping Mix
28 g
Ranch Dressing
2 tbsp
Lemon
1 unit(s)
Oil
4 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Sugar
0.25 tsp
- Before starting, preheat the oven to 425˚F.
Wash and dry all produce. - Cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets with 1 tbsp oil per sheet.) Season with salt and toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels. Cut into 1-inch wide strips.
- Season all over with salt and remaining Lemon-Pepper Seasoning.
- To a shallow dish, add panko. Coat chicken all over with mayo. Working with one piece of chicken at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium. Add 2 tbsp (4 tbsp) oil. When hot, add chicken. Cook for 3-4 min per side, until browned and cooked through.** (NOTE: Don't crowd the pan; cook chicken in 2 batches for 4 servings, using 2 tbsp oil per batch.)
- Meanwhile, zest lemon and set aside.
- To a medium bowl, juice the lemon. To the bowl, add 1 tbsp (2 tbsp) oil, lemon zest and 1/4 tsp (1/2 tsp) sugar to bowl. Season with salt and pepper, then whisk to combine.
- In a small microwave-safe bowl, melt 1 tbsp (2 tbsp) butter.
- To the bowl with butter, add hot sauce and honey. Stir to combine, then set aside.
- To the medium bowl with lemon vinaigrette, add spring mix, then toss to combine.
- Divide potatoes, chicken and salad between plates.
- Top salad with salad topping mix.
- Serve ranch and hot honey on the side for dipping.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.
940
kcal
Calories
51
g
Fat
7
g
Saturated Fat
75
g
Carbohydrate
17
g
Sugar
6
g
Dietary Fiber
48
g
Protein
140
mg
Cholesterol
1280
mg
Sodium
0.1
g
Trans Fat
1750
mg
Potassium
75
mg
Calcium
4.5
mg
Iron
