Lemon-Pepper Chicken Tenders
with Spinach Caesar Salad
Lemon-pepper and Parmesan impart this hearty chicken bake with classic Caesar salad flavours. It's simple, convenient and delicious. What more could you ask for?
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
28 g
Croutons
(Contains Milk, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Lemon-Pepper Seasoning
113 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry allproduce. Garlic Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Pat chicken dry with paper towels, then season with half the Lemon-Pepper Seasoning and salt. Arrange chicken in a single layer on an unlined baking sheet. Bake in the middle of the oven until cooked through, 14-16 min.**
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.
Combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.)
Add spinach, croutons and half the dressing to a large bowl. Toss to combine.
Divide salad between plates. Top with chicken.Drizzle remaining dressing over top, then sprinkle with remaining Parmesan. Squeeze a lemon wedge over top, if desired.
