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Chicken Parm Salad

Chicken Parm Salad

with Baby Spinach and a Creamy Lemon Dressing

Rated 3.5 / 4
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It’s not hard to love cheesy, crispy chicken Parmesan, but our customers seem to really, really love it. This HelloFresh Hall of Fame recipe was voted an all-time favorite because it’s easy, simple, and incredibly tasty. The chicken breasts are baked, not fried, and served over spinach salad with a freshly squeezed creamy lemon dressing. It’s a lighter, brighter twist on a tried-and-true classic.

Tags:Egg freeNut free
Allergens:WheatMilk
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

5 ounce

Baby Spinach

12 ounce

Chicken Breasts

1 teaspoon

Garlic Powder

1 unit

Lemon

12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

3 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate43 g
Sugar5 g
Dietary Fiber9 g
Protein52 g
Cholesterol130 mg
Sodium420 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
Utensils
Baking Sheet
Small Bowl
Plastic Wrap
Large Bowl
InstructionsPDF
Instructions
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.

2

Meanwhile, combine panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.

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

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.

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

6

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

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