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.
Not included in your delivery
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.
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.
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.
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!