Chicken and Spinach Salad

Wash and dry all produce. Slice the zucchini into 1/4-inch rounds. Cut the tomatoes in half. Zest, then juice the lemon(s). Slice the bocconcini into 1/4-inch rounds. Season the chicken with half the Italian seasoning, salt and pepper.

On a foil-lined baking sheet, toss the zucchini on one side with a drizzle of oil. Repeat with the tomatoes on the other side. Sprinkle remaining Italian seasoning over the veggies. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until the veggies are tender, 8-9 min.

Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Cook to an internal temp. of 175°F.)

When the veggies are done broiling, use a spatula to push them closer together on the baking sheet. Sprinkle with the panko and Parmesan. Top each zucchini slice with bocconcini. Return to the centre of the oven and broil until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)

Meanwhile, in a large bowl, whisk together the lemon zest, 2 tbsp lemon juice (double for 4 people) and a drizzle of oil. Season with salt and pepper. Toss in the spinach.