Lemon-Pepper Chicken Thigh
with Spinach Caesar Salad
Lemon-pepper and Parmesan impart this hearty chicken thigh bake with classic Caesar salad flavours. It's simple, convenient and delicious.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat, Oats, Rye, Triticale May contain Rye, Triticale, Wheat, Sesame, Soy, Walnuts, Barley, Oats)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
113 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels, then season with half the Lemon-Pepper Seasoning and salt.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side.
- Remove from heat, then transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven until cooked through, 10-12 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.
- Meanwhile, cut or tear ciabatta into 1/2-inch pieces.
- Add ciabatta pieces and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Reheat the same pan (from step 1) over medium.
- When hot, add ciabatta pieces. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min.
- Return croutons to the same large bowl to cool slightly, 5 min.
- 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 another large bowl. Toss to combine.
- Thinly slice chicken.
- 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.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
