Open in App
Time
30 min
Level
Basic
Author
hellofresh

Chicken Parm Salad | with Baby Spinach and a Creamy Lemon Dressing

wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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.
Micro nutrients
Total weight
492.49g
Carbs
52.64g
Dietary fiber
6.25g
Sugar
3.9g
Fats
25.67g
Saturated
8.23g
Poly
2.58g
Mono
10.69g
Trans
0.22g
Proteins
64.49g
Calcium
52.9%
Iron
42.61%
Magnesium
55.1%
Vitamin C
168.06%
Vitamin A
302.78%
Vitamin D
0mcg
Vitamin B6
31.41%
Vitamin B12
21.04%
Sodium
58.78%
Potassium
70.16%
Cholesterol
108.24%
Percentages are based on a diet of 2000 calories a day.
Learn more
in our blog
Yamfit will help you to find out what diet is right for your long and high flight!