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Chicken & Spinach Salad
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Chicken & Spinach Salad

Chicken & Spinach Salad

with Cheesy Roasted Zucchini and Tomatoes

You won’t have to convince anyone to finish their veggies tonight. These cheesy roasted vegetables will convert even the pickiest of eaters. Coated with a layer of parmesan, mozzarella, and panko, you’ll be fighting over the last bite!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


serving amount

12 ounce

Chicken Breasts

1 unit

Roma Tomato

5 ounce


¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Italian Seasoning

4 ounce

Fresh Mozzarella

(Contains Milk)

1 unit


1 unit


¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories585 kcal
Energy (kJ)2448 kJ
Fat30 g
Saturated Fat13 g
Carbohydrate23 g
Sugar6 g
Dietary Fiber7 g
Protein64 g
Cholesterol0 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan


Prep the ingredients

Wash and dry all produce. Preheat the oven to 425 degrees. Slice the zucchini into 1/4-inch rounds. Cut the tomato into wedges. Chop the mozzarella cheese into ½-inch cubes. Halve the lemon.

Roast the zucchini and tomato

Toss the zucchini and tomatoes on a baking sheet with a large drizzle of olive oil. Season with half the Italian seasoning, salt, and pepper. Place in the oven for 20-25 minutes, flipping halfway through cooking, until softened and slightly golden brown.

Butterfly the chicken

Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book and flatten with a mallet or large pan. Repeat with the other chicken breast. Season on all sides with salt, pepper, and the remaining Italian seasoning.


Cook the chicken: Heat a drizzle of olive oil in large pan over 3 medium-high heat. Add the chicken to the pan and cook for 3-5 minutes per side, until golden brown and cooked through. Let the chicken rest for 3 minutes. Once rested, slice into thin strips.

Broil the veggies

With 5 minutes left on the zucchini and tomatoes, remove the baking sheet from the oven. Heat the broiler to high or the oven to 500 degrees. Sprinkle the vegetables with the panko, parmesan, and mozzarella cheese. Broil for 3-5 minutes, watching carefully, until golden brown and melted.


Plate and serve: In a large bowl, toss the spinach with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. Serve the cheesy roasted zucchini and tomatoes along with the sliced chicken on a bed of spinach and enjoy!