Ingredients
Salad
- 2 cups Spring Mix chopped
- 6 slices Cucumber
- 8 Grape tomatoes halved
- 2 TBSP Carrots peeled and shaved
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 tsp Lemon juice fresh squeezed
- 1/4 tsp Dijon mustard
- 1/8 tsp Dried oregano
Chicken
- 1/2 cup Whole wheat bread crumbs
- 1/4 cup Parmesan cheese grated
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 1/3 cup Buttermilk
- 1 TBSP Dijon mustard
- 1 TBSP Mayonnaise
- 10 oz Chicken breast boneless skinless
- 2 cups Fingerling Potatoes or baby potatoes
- 1 TBSP Extra-virgin olive oil
- 2 slices Crusty bread toasted
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- Place the spring mix in a bowl with cucumber and tomatoes on top. Use a vegetable peeler to shave the carrot onto the top of the salad.
- Whisk together ingredients for the vinaigrette and set aside.
- Preheat the oven to 400 °F.
- Place the bread crumbs, Parmesan cheese, paprika, and garlic powder in a large shallow bowl and stir to mix. Season with salt and pepper to taste.
- Place the buttermilk, mustard, and mayonnaise in another shallow bowl and stir to mix.
- Toss the potatoes with oil and season well with salt and pepper. Place them into a baking dish.
- Dip the chicken breasts in the buttermilk mixture, then dredge them in the bread crumb mixture. Place the breasts over the potatoes.
- Bake in the oven until the chicken is cooked to an internal temperature of 160 degrees using a thermometer and the potatoes are tender about 25 minutes.
- Dress the salad. Toast the bread.
- Serve the chicken with potatoes, salad, bread, and sparkling water.
Nutrition
Calories: 624kcal | Carbohydrates: 55g | Protein: 43g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 107mg | Sodium: 757mg | Potassium: 1468mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7329IU | Vitamin C: 41mg | Calcium: 265mg | Iron: 5mg
Oven Fried Chicken Breast
Ingredients
Salad
- 2 cups Spring Mix chopped
- 6 slices Cucumber
- 8 Grape tomatoes halved
- 2 TBSP Carrots peeled and shaved
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 tsp Lemon juice fresh squeezed
- 1/4 tsp Dijon mustard
- 1/8 tsp Dried oregano
Chicken
- 1/2 cup Whole wheat bread crumbs
- 1/4 cup Parmesan cheese grated
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 1/3 cup Buttermilk
- 1 TBSP Dijon mustard
- 1 TBSP Mayonnaise
- 10 oz Chicken breast boneless skinless
- 2 cups Fingerling Potatoes or baby potatoes
- 1 TBSP Extra-virgin olive oil
- 2 slices Crusty bread toasted
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- Place the spring mix in a bowl with cucumber and tomatoes on top. Use a vegetable peeler to shave the carrot onto the top of the salad.
- Whisk together ingredients for the vinaigrette and set aside.
- Preheat the oven to 400 °F.
- Place the bread crumbs, Parmesan cheese, paprika, and garlic powder in a large shallow bowl and stir to mix. Season with salt and pepper to taste.
- Place the buttermilk, mustard, and mayonnaise in another shallow bowl and stir to mix.
- Toss the potatoes with oil and season well with salt and pepper. Place them into a baking dish.
- Dip the chicken breasts in the buttermilk mixture, then dredge them in the bread crumb mixture. Place the breasts over the potatoes.
- Bake in the oven until the chicken is cooked to an internal temperature of 160 degrees using a thermometer and the potatoes are tender about 25 minutes.
- Dress the salad. Toast the bread.
- Serve the chicken with potatoes, salad, bread, and sparkling water.
Nutrition
Calories: 624kcalCarbohydrates: 55gProtein: 43gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 107mgSodium: 757mgPotassium: 1468mgFiber: 8gSugar: 6gVitamin A: 7329IUVitamin C: 41mgCalcium: 265mgIron: 5mg
Tried this recipe?Let us know how it was!