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Carb-Wise: Chicken ‘Parmigiana’

with Baby Greens & Radish Salad

Cooking time

20 minutes

Servings

2/4

Calories

530 /serving

Carb-Wise: Chicken ‘Parmigiana’

with Baby Greens & Radish Salad

Chicken parmigiana gets a yes please—or a sì grazie—in our books. This classic combo always satisfies, and a carb-wise commitment is no reason to say no (especially when paired with a balsamic-dressed salad of baby greens and crisp radishes). The chicken breasts start out on the stovetop, soaking up flavours of garlic and tangy seasonings as they cook. Then pop them into the oven under a cover of tomato sauce and loads of grated mozzarella cheese and prepare to melt with pleasure.

We will send you:

2 Chicken breasts
100g Radishes (or French radishes)
120g Baby greens (lettuce mix, baby spinach, kale or arugula)
2 Garlic cloves
30ml Rich, Snappy Whipped Balsamic vinaigrette
100ml Tomato sauce
30g Grated mozzarella
10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard

You will need:

Large oven-safe pan
Olive oil
Oil
Salt & pepper (S&P)

Total Fat
32 g

Saturated Fat
6 g

Sodium
980 mg

Total Carb
17 g

Sugars
7 g

Protein
46 g

Fibre
4 g

Preparation

Mise en place

Preheat the oven to broil. Thinly slice the radishes. Mince the garlic.

Cook the chicken

In a large, oven-safe pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with all but a pinch of the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. In the final min., add the garlic and cook, stirring frequently, until fragrant and the chicken is coated.

Make the salad

Meanwhile, in a medium bowl, combine the vinaigrette, 1 tbsp olive oil (double for 4 portions) and the remaining spices. Add the baby greens and radishes; toss well.