Chicken Parm Salad
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Chicken Parm Salad

Chicken Parm Salad

with Baby Spinach and a Creamy Lemon Dressing

MEAL OF THE MONTH

Say hello to our October Meal of the Month: a lighter, brighter twist on classic chicken Parmesan. The chicken breasts are baked, not fried, and served over spinach salad with a freshly squeezed lemon dressing. It’s got all of the cheesy, breaded goodness you know and love in a less over-the-top package. And if you do love it, you can order it again next week.

Allergens:
Wheat
Milk

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

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

1 teaspoon

Garlic Powder

12 ounce

Chicken Breasts

3 tablespoon

Sour Cream

(Contains Milk)

1 unit

Lemon

5 ounce

Spinach

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate45 g
Sugar5 g
Dietary Fiber8 g
Protein52 g
Cholesterol140 mg
Sodium520 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.

Utensils

Baking Sheet
Small Bowl
Plastic Wrap
Large Bowl

Instructions

Preheat Oven and Roast Potatoes
1

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ¾-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 minutes, tossing halfway through.

Make Crust
2

Meanwhile, combine ¼ cup panko (we sent more), Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.

Pound Chicken
3

Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.

Crust and Bake Chicken
4

Place chicken breasts on a lightly oiled baking sheet and brush tops with 2 TBSP sour cream (we’ll be using more later). Press crust mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.

Make Salad
5

Halve lemon. Cut one half into wedges. In a large bowl, combine 1 TBSP sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.

Plate and Serve
6

Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.