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. Ingredients: Chicken breast • Spinach • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • 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) • Lemon • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • 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) • Garlic.
Allergens
Utensils
Tags
Chicken Breasts
4 unit(s)
Ciabatta Roll
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Lemon-Pepper Seasoning
6 g
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.
- 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 for 1-2 min per side, until golden. (Work in batches, if necessary.)
- Remove from heat, then transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Cut or tear ciabatta into 1/2-inch pieces.
- To a large bowl, add ciabatta pieces and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Reheat the same pan (from step 1) over medium.
- When hot, add ciabatta pieces. Cook for 3-4 min, stirring occasionally, browned on all sides.
- Return croutons to the same large bowl to cool slightly, 5 min.
- In a small bowl, combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic. (NOTE: Reference garlic guide.)
- To the large bowl with croutons, add spinach and half the dressing. 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 you like.
If you've opted for double chicken, cook in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.
880
kcal
Calories
45
g
Fat
9
g
Saturated Fat
29
g
Carbohydrate
2
g
Sugar
3
g
Dietary Fiber
86
g
Protein
280
mg
Cholesterol
1190
mg
Sodium
0.3
g
Trans Fat
1550
mg
Potassium
200
mg
Calcium
5
mg
Iron
